John Myers
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Lentils with Vegan Spaetzle
The perfect lentils with vegan spaetzle recipe with a picture and simple step-by-step instructions.
- 400 g Swollen pilgrims
- 4 medium sized Carrots cut
- 2 medium sized Diced onions
- 20 g Mild coconut fat
- 500 ml Homemade vegetable broth
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- Spaetzle / Knöpfle
- In the coconut oil, toss the onions together with the diced carrots and add the swollen lentils (soaked in water overnight), then pour in the vegetable stock and bring everything to a boil and simmer until the lentils are cooked (about 30 minutes)
- The broth was almost cooked out but the lentils were delicious.
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- I still had a leftover broccoli on this dish that I cut with it.
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