Lentils Soup with Spaetzle

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Average: 5 (3 votes)
(3 votes)
Lentils Soup with Spaetzle
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the soup
220 grams
green, dried Lentils
2
¼
1
1
150 grams
sliced smokedsliced Pancetta
900 milliliters
1
3
1 tablespoon
For the spaetzle
150 grams
2
120 grams
75 milliliters
freshly grated Nutmeg
also
freshly ground Pepper
1 tablespoon
3 tablespoons
2 tablespoons
freshly chopped Parsley

Preparation steps

1.

For the soup: Place the lentils in a bowl of cold water and soak overnight. Drain.

2.

Cut the pancetta into strips. Peel the carrots, remove the strings from the celery, and cut into small cubes. Peel the onion and garlic and chop finely. Heat 2 tablespoons oil in a saucepan and saute the bacon until crispy, remove with a slotted spoon and set aside. Add the onion and garlic to the pan and cook until translucent. Place the bay leaf, peppercorns and marjoram in a spice bag and add to the pan. Add the carrots, celery and lentils to the pan with the broth, return the bacon to the pan and cook over medium heat, stirring occasionally until the lentils are tender, about 45 minutes.

3.

Add the spices in a spice bag and place with the soup.

4.

For the spaetzle: Stir together all the ingredients until well combined, cover and let stand 20 minutes. Meanwhile, bring a large pot of water to a boil and add salt. Scrape the spaetzle batter into a spaetzle maker and scrape the spaetzle into the boiling water. Stir occasionally and when the dumplings float to the surface, remove with skimmer and drain, 1-2 minutes. 

5.

Remove the spice bag from the soup. Stir in the vinegar and season to taste with salt and pepper. Stir in the spaetzle. Dollop with sour cream and serve sprinkled with freshly chopped parsley.