Lentils Soup with Spaetzle
- For the soup
- 220 grams green, dried Lentils
- 2 carrots
- ¼ Celery root
- 1 onion
- 1 garlic
- 150 grams sliced smokedsliced Pancetta
- 900 milliliters Vegetable broth
- 1 bay leaf
- 3 peppercorns
- 1 tablespoon marjoram
- For the spaetzle
- 150 grams Pastry flour
- 2 eggs
- 120 grams Quark
- 75 milliliters Buttermilk
- freshly grated Nutmeg
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.