German Lentils with Spaetzle (Schwäbische Linsen mit Spätzle)
Ingredients
- 5 slices thick cut bacon diced
- 1 large yellow onion finely diced
- 1 tablespoon butter
- 1 carrot finely diced
- 1 leek finely chopped, thoroughly rinsed and drained
- 1 pound dried brown lentils rinsed and drained (no need to soak)
- 7 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/4 cup white vinegar
- 3 tablespoons chopped fresh parsley
- Homemade German Spätzle or store-bought
Instructions
- Cook the bacon over medium-high heat until done (for best flavor don't drain the bacon grease). Add the onions and cook until soft and translucent 5-7 minutes. Add the butter, carrots and leek and cook for 5 minutes.
- Add the lentils, broth, bay leaf, salt, pepper and sugar and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes. Add the vinegar and parsley and simmer another 3-4 minutes. If too thick for your taste, add a little extra beef broth. Add more salt, pepper, sugar and vinegar to taste.
- Serve over hot Homemade German Spätzle with a sausage (preferably German Saitenwurst if you can find it).
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