Lentil Stew with Spaetzle ('Linsen mit Spätzle')
Lentil Stew with Spaetzle ('Linsen mit Spätzle')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the lentil stew:
- 1 cup green or brown lentils (preferably 'Alb-Leisa' lentils)
- 2 tablespoons butter
- 1 onion, finely chopped, about 1/2 cup
- 3 garlic cloves, finely minced
- 1 chili, deseeded and finely chopped (optional, more or less to taste)
- 1 small leek, white part only, finely chopped, about 1 cup
- 1/2 cup smoked bacon, cut into 1/4-inch cubes
- 1 tablespoon tomato paste
- 1 cup dry red wine (preferably 'Trollinger' from the South of Germany)
- 3 cups chicken or vegetable broth
- 1 medium-sized starchy potato, shredded
- 1 bay leaf
- 1/2 cup carrots, diced into 1/4-inch cubes
- 1/2 cup celeriac (celery root), diced into 1/4-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- red wine vinegar, to taste (I use about 2 tablespoons)
- black pepper, to taste
- salt, to taste
- To serve:
- 4 Vienna sausages
- 2 tablespoons butter
- 4 servings spaetzle
- crème fraîche (optional)
- mustard (optional)
Instructions
- 1
Soak the lentils:
- 2
Let the lentils soak in plenty of water for at least 4 hours before cooking. Discard the soaking water and rinse them with cold water.
- 3
Cook the lentils:
- 4
Heat the butter in a pressure cooker or stockpot over medium heat. Add the onion, garlic, chili (if using), leek, and bacon. Sweat the mixture for 3-4 minutes. Then add the tomato paste and sweat the mixture for another minute. Add the red wine, bring it to a boil, and reduce by 3/4 until it resembles a thick glace. Then add the lentils, chicken or vegetable broth, shredded potato, and bay leaf. If using a pressure cooker, cook the lentils on the high-pressure setting for 6-8 minutes and let the pressure release naturally afterward. If using a regular stockpot, cover the pot and let the stew simmer for 25-30 minutes.
- 5
Finish the stew and prepare your sides:
- 6
Add the carrots, celeriac, and dried thyme to the stew and let it simmer for 5-10 more minutes until the vegetables and lentils are tender to your liking. Turn off the heat, add the sugar, and season to taste with red wine vinegar, pepper, and salt. Add the Vienna sausages into the stew and let it sit, covered, for 5 minutes (You can alternatively heat the Vienna sausages in a separate pot of hot, but not simmering, water).
- 7
In the meantime, heat the butter in a large nonstick saute pan over medium heat. Lightly saute the spätzle until warmed through.
- 8
Traditionally, the spaetzle and lentil stew aren't mixed but served alongside each other as you can see in the picture. Each diner can then mix them together to his or her liking at the table. Crème fraîche and mustard are popular condiments that you can add to your liking.