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🍽️ Creamy Lentils with Quark Spaetzle

748 kcal · 30 min · 4 servings

Ingredients

• 250 g Low-fat quark
• 150 ml Milk
• 3 Eggs
• 300 g Flour
• Salt
• Nutmeg
• 1 Onion
• 1 Garlic clove
• 1 red chili pepper
• 350 g brown lentils
• 500 ml Vegetable broth
• Pepper (from the mill)
• 150 ml Whipping cream (at least 30% fat content)
• 1 tsp medium-hot mustard
• 2 tbsp chive rings

Instructions

1. 1. Whisk the quark, milk, and eggs in a large bowl until smooth.
2. 2. Mix the flour with a pinch of salt and ground nutmeg.
3. 3. Sift the flour mixture over the quark mixture and stir well until no lumps remain.
4. 4. Let the dough rest for about 30 minutes to swell.
5. 5. Rinse the lentils in a sieve under cold water and let them drain well.
6. 6. Peel the onion and garlic and chop both finely.
7. 7. Wash the chili, cut it lengthwise, remove the seeds, and chop it finely as well.
8. 8. Heat the oil in a pot and sauté the onions, garlic, and chili in it.
9. 9. Add the drained lentils to the vegetables and cover everything with the broth.
10. 10. Season the lentils with salt and pepper and simmer over medium heat for 40 to 45 minutes.
11. 11. Bring plenty of salted water to a boil in a large pot.
12. 12. Place a portion of the spaetzle dough on a spaetzle maker and press the dough directly into the boiling water.
13. 13. Remove the finished spaetzles with a slotted spoon as soon as they float to the surface.
14. 14. Repeat this process with the remaining dough.
15. 15. Stir the cream into the finished lentils.
16. 16. Season the lentils with mustard, salt, and pepper to taste.
17. 17. Divide the spaetzles among pre-warmed plates.
18. 18. Sprinkle the spaetzles with fresh chives and serve them together with the creamy lentils.

Nutrition per serving

• kcal: 748
• Protein: 44 g · Fett/Fat: 20 g · Carbs: 97 g