Lentils Soup with Spaetzle

Average: 5 (6 votes)
(6 votes)
Lentils Soup with Spaetzle
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Health Score:
81 / 100
45 min.
ready in 1 hr 35 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie647 cal.(31 %)
Protein30 g(31 %)
Fat33 g(28 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage13.6 g(45 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.9 mg(16 %)
Vitamin K104.3 μg(174 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.7 mg(50 %)
Folate161 μg(54 %)
Pantothenic acid2.1 mg(35 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C13 mg(14 %)
Potassium1,078 mg(27 %)
Calcium158 mg(16 %)
Magnesium110 mg(37 %)
Iron6.2 mg(41 %)
Iodine12 μg(6 %)
Zinc3.4 mg(43 %)
Saturated fatty acids14 g
Uric acid156 mg
Cholesterol137 mg
Complete sugar9 g


For the soup
220 grams green, dried Lentils
2 carrots
¼ Celery root
1 onion
1 garlic clove
150 grams sliced smokedsliced Pancetta
900 milliliters Vegetable broth
1 bay leaf
3 peppercorns
1 Tbsp marjoram
For the spaetzle
150 grams Pastry flour
2 eggs
120 grams Quark
75 milliliters Buttermilk
freshly grated Nutmeg
freshly ground peppers
1 Tbsp balsamic vinegar
3 Tbsps sour Whipped cream
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
LentilWhipped creamparsleymarjoramcarrotonion

Preparation steps


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


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.


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


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. 


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.