Lentil Stew with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 118.9 μg | (198 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the spaetzle
- 400 grams Noodle dough
- 4 eggs
- 1 tsp salt
- 250 milliliters water
- For the lentils
- 350 grams Lentils
- 2 carrots
- ¼ Celery root
- 1 onion
- 2 garlic cloves
- 1 bunch parsley
- 100 grams streaky Smoked bacon
- 3 Tbsps olive oil
- 1 l Beef broth
- 2 pairs Debrecener sausage
- salt
- freshly ground peppers
- 1 tsp cayenne pepper
- 2 Tbsps apple cider vinegar
- fresh parsley
Preparation steps
For the spaetzle: In a bowl, whisk together the flour, salt and eggs. Gradually whisk in the water gradually until smooth. Cover and let stand 15 minutes, stir again and add more water if necessary to make a smooth fairly thick, but pourable dough.
Bring a large pot of salted water to a boil. Set a colander in the sink. Scrape the dough into a spaetzle maker or colander and scrape the dough into the boiling water. Cook until the noodles bob to the surface and remove with a slotted spoon and transfer to a sieve. Repeat until all the dough is used up. Rinse under cold water.
Soak the lentils in cold water overnight. Drain. Peel and dice the carrots, onion and celery root. Peel the garlic and cut into pieces. Rinse the parsley, shake dry and chop. Cut the bacon into cubes.
In a large pot with a lid, heat the oil. Add the carrots, celery root, onion, garlic and streaky bacon and saute until the vegetables are tender. Add the drained lentils and saute briefly. Reduce the heat to low and add the broth. Stir in the cayenne, season with salt and pepper, cover and simmer over low heat until the lentils are soft, about 45 minutes.
Heat the sausages in a small saucepan. Season the lentils to taste with pepper, cayenne and salt. Stir in the parsley and vinegar and cook briefly. Add the spaetzle and cook until heated through. Serve hot garnished with sausages and parsley.
