John Myers
Ingredients for 4 servings:
- 20 g bacon, fat, finely diced OR:
- 2 tbsp rapeseed oil, for vegetarians
- 1 clove(s) garlic, finely diced
- 2 onions, red, finely diced
- 250 g lentils
- 1 liter of cold water
- 100 g yellow beetroot (carrot), cut into 1/2 cm cubes
- 100 g leek, washed, in fine rings
- 100 g celeriac, finely diced
- 2 tbsp vinegar (white wine vinegar)
- 2 tsp cane sugar
- 1 pinch(s) of pepper
- ¼ tsp salt
- 4 pairs of sausages (Saitenwürstle), except vegetarian
- 500 g Spätzle (refrigerated section) OR:
- 500 g flour
- 4 eggs
- 1 tsp, leveled salt
- ¼ liter of water
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
the Swabian national dish in the Odenwald style
Fry the bacon or heat the rapeseed oil, sauté the diced onion and garlic until translucent. Now add cold water, stir in the lentils, and bring to a boil. Add the carrot, celery (very finely grated for celery haters), and leek, and simmer for about 30-40 minutes. In the meantime, prepare the spaetzle from the dough ingredients as usual. If you like it and want or need to save time, use ready-made spaetzle. At the end of the dish, season the lentil stew with vinegar, sugar, pepper, and salt, and stir in the spaetzle. The sausages can either be heated separately in hot water or sliced and added to the stew. But the lentils and spaetzle are also delicious without the sausages.
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