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🍽️ Swabian Lentils with Spätzle and Thin Sausages

485 kcal · 60 min · 4 servings

Ingredients

• 1 Onion(s)
• 0.5 Stalk(s) Leek
• 1 Carrot(s)
• 2 Slice(s) Celeriac (medium slices)
• 150 g Lentils (if possible, real Alblinsen)
• 150 g Smoked Belly (Juniper Belly)
• 500 ml Vegetable Broth
• 1 small Potato(es)
• 4 Sausages (String Sausages or Viennese)
• 2 tbsp Oil
• Salt and Pepper
• Nutmeg
• 2 tbsp Red Wine Vinegar (to taste)
• 250 g Spätzle (Refrigerated Section or homemade)

Instructions

1. 1. Finely dice the onions.
2. 2. Cut the leek into small rings.
3. 3. Slice the carrots into thin rounds.
4. 4. Dice the celery.
5. 5. Peel the potato.
6. 6. Grate the potato finely.
7. 7. Sauté the onions in a pot.
8. 8. Add the leek, carrots, and celery.
9. 9. Fry the bacon with the vegetables.
10. 10. Add the lentils to the pot.
11. 11. Pour in the broth.
12. 12. Cook the lentils for about 15 minutes if they were soaked.
13. 13. Cook the lentils longer if they are dry.
14. 14. Add the grated potato after about 8 minutes.
15. 15. Season the lentils with spices to taste.
16. 16. Add vinegar to taste.
17. 17. Heat the sausages.
18. 18. Warm the spätzle according to package instructions.
19. 19. Cook the spätzle fresh while the lentils are cooking.
20. 20. Serve the lentils on the plate.
21. 21. Add the sausages.
22. 22. Add the spätzle.

Nutrition per serving

• kcal: 485
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 56 g