Ingredients (serves 4)
250 g brown lentils
1.2 l vegetable stock
1 onion
1 clove of garlic
2 carrots
3 potatoes
1 small piece of celery
1 pack Familie Wein streaky bacon (300 g)
1 tbsp (15 ml) vegetable oil
250 g flour
3 eggs
Salt
1–2 tbsp (15–30 ml) table vinegar
Freshly ground pepper
Preparation
Bring the lentils to the boil with the stock, cover and simmer for about 60 minutes. Remove the skin from the onion and garlic, crushing the garlic. Peel and rinse the carrots, potatoes and celery, then dice them with the onion and bacon. Fry the streaky bacon in hot oil, toss in the vegetables and sauté, then add to the lentils and cook for a further 15–20 minutes. For the spaetzle, mix the flour, eggs, half a teaspoon of salt and 75–100 ml water to create a smooth dough. Pass the dough in portions through a spaetzle maker over gently boiling salted water and allow to drain. Season the stew to taste with vinegar, salt and pepper, then pour into bowls and serve with the spaetzle.
Preparation time
40 minutes (approximately, plus cooking time)