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Ingredients
Lentil Soup with Spaetzle
- For the soup
- 300 grams Lentils
- ¼ Celery root
- 1 carrot
- 1 onion
- 100 grams smoked Bacon
- 750 milliliters Vegetable broth
- 1 bay leaf
- 2 Tbsps butter
- 2 Tbsps Pastry flour
For the soup: Rinse the lentils and drain. Peel and rinse the celery root, carrot and onion and cut into small cubes. Place the bacon in a saucepan and cook until crispy. Add the vegetables and saute briefly. Add the lentils and the vegetable broth. Cover and simmer over low heat stirring occasionally and adding more broth if necessary for about 30 minutes. Melt the butter in a small saucepan, stir in the flour and saute until light brown.
Stir a little of the cooking liquid from the lentils and carefully stir into the flour mixture (the roux). Stir into the lentil soup and simmer uncovered for 10-15 minutes until the soup thickens slightly. Stir occasionally and if necessary add some broth. Season with salt and pepper.
For the spaetzle: Bring a wide pot with salted water to a boil. Put the flour and the eggs in a bowl, add the spices and slowly add enough water to make a thick, viscous dough that drops from a spoon in very thick ribbons.
Spread a small amount of the dough evenly on a wet wooden board and scrape with a long knife or a metal dough scraper into very fine strips. Working in batches, push the spaetzle into the boiling water. Dip the knife or dough scraper from time into cold water so that the dough does not stick. The noodles are done when they float to the surface, about 3 minutes. Remove with a skimmer and drain in a colander. Season the soup again, spoon into warm bowls and serve with spaetzle. Sprinkle with parsley.
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.9 g | (56 %) |