John Myers
Lentil Soup with Spaetzle
The perfect lentil soup with spaetzle recipe with a picture and simple step-by-step instructions.
- 175 g Plate lenses
- 1,5 l Vegetable broth
- 2 Potatoes
- 2 cups Soup greens fresh
- Nutmeg
- Salt and pepper
- 100 g Spaetzle
- 1 tbsp Clarified butter
- 1 tbsp Flour
- Vinegar to taste
- In a pan, roast the clarified butter with the flour until brown and set aside.
- Bring the lentils with the vegetable stock to the boil, turn them smaller and let the whole simmer for 15 minutes.
- In the meantime, peel the potatoes and cut them into small cubes, add the soup greens to the soup and cook for another 15 minutes, everything is baked with the roux, seasoned to taste and cooked for another 15 minutes.
- Boil the spaetzle separately
- Now season the soup with vinegar. and put the spaetzle in a plate and top up with the soup
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