Lentil Stew with Spaetzle

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Lentil Stew with Spaetzle
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Health Score:
79 / 100
1 hr 30 min.
ready in 13 h. 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie769 cal.(37 %)
Protein42 g(43 %)
Fat33 g(28 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage14.5 g(48 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.8 mg(23 %)
Vitamin K118.9 μg(198 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.5 mg(45 %)
Niacin13 mg(108 %)
Vitamin B₆0.7 mg(50 %)
Folate171 μg(57 %)
Pantothenic acid2.3 mg(38 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C15 mg(16 %)
Potassium1,162 mg(29 %)
Calcium122 mg(12 %)
Magnesium138 mg(46 %)
Iron8.7 mg(58 %)
Iodine10 μg(5 %)
Zinc5.3 mg(66 %)
Saturated fatty acids11 g
Uric acid205 mg
Cholesterol256 mg
Complete sugar5 g


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
freshly ground peppers
1 tsp cayenne pepper
2 Tbsps apple cider vinegar
fresh parsley
How healthy are the main ingredients?
Lentilolive oilparsleyapple cider vinegareggsalt

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.