Lentil spaetzle stew

Ingredients for 4 servings:

• 250 g lentils
• Water for soaking
• 150 g smoked bacon
• 1 tbsp butter or margarine
• 2 onions
• 2 liters of meat broth
• 1 bunch of soup vegetables
• 1 bunch of flat-leaf parsley
• 2 tbsp red wine vinegar
• 1 tbsp curry powder
• 2 Cabanossi
• 400 g Spätzle, e.g. from the refrigerated section

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

If you like curry, you will love this stew

Soak the lentils overnight. Finely dice the bacon. Heat the fat in a soup pot and add the bacon. Finely dice the onions and add them to the bacon, then sauté. Add the stock, add the lentils, and simmer for 15 minutes. In the meantime, wash, trim, and finely chop the soup vegetables. Add them to the pot and simmer for another 10 minutes. Wash the parsley, pat dry, and finely chop, leaving only a few leaves. Sprinkle it into the soup and season with vinegar and curry. Cut the Cabanossi into thick slices and add them to the stew with the spaetzle. Let everything simmer for another 5 minutes. Ladle the lentil and spaetzle stew into soup bowls, garnish with the remaining parsley leaves, and serve. Slices of fried bratwurst are also delicious instead of the Cabanossi.