John Myers
Lentils and Spaetzle No. 2
The perfect lentils and spaetzle no. 2 recipe with a picture and simple step-by-step instructions.
- 200 g Lentils brown
- 50 g Lentils red
- 2 Potatoes
- 1 packet Soup vegetables
- 1 Clove of garlic
- 2 Bay leaf fresh
- 5 Juniper berries
- 1 Pc. Long pepper
- 1 Pc. Mace
- 1 liter Vegetable broth
- 300 g Black Forest ham
- 500 g Black Forest bacon air-dried
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic Pepper from my Kb
- 1 pinch Freshly grated nutmeg
- 1 shot Vinegar
- 1 shot Telly cherry pepper
- Chopped parsley
- Peel, dice and wash the potatoes and soup vegetables. Peel and roughly chop the onion. Peel and squeeze the garlic clove!
- Put the lentils with the prepared vegetables, bay leaves, juniper berries, long pepper, mace and vegetable stock in the pressure cooker. Add some seasoned salt. Put the ham and bacon on top and close the lid! Turn on the stove and when the pot has reached the heat and hisses evenly, turn the heat down and cook for 15 minutes! Meanwhile, make buttons!
There was also spelled knöpfle: the same batter as spaetzle
- Yellow spelled knöpfle with durum wheat semolina
- After the 15 minute pot cool down, open it and, if necessary, season again with seasoning salt, garlic pepper and vinegar! Now the ham / bacon should be nice and soft and everything should be nice and creamy!
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