Quark Spaetzle with Creamy Lentils
- For the lentils
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 350 grams brown Lentils
- 500 milliliters Vegetable broth
- freshly ground peppers
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 tsp medium-hot Mustard
- For garnish
- 2 Tbsps scallions
For the spaetzle, stir together the milk and the eggs. Mix the flour with 1 pinch of salt and nutmeg, sift over the quark and mix well. Set aside to rest for 30 minutes.
Meanwhile, rinse the lentils in a sieve and drain well. Peel the onion and garlic and chop finely. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop.
In a saucepan, heat the oil and sauté the onion with the garlic and the chile. Add the well-drained lentils and pour in the broth. Season with salt and pepper and simmer over medium heat for 40-45 minutes.
In another saucepan, bring salted water to a boil. Using a spaetzle maker, cut batches of the dough into noodles and drop into the boiling water. Cook the noodles until they float to the surface, then remove the with a slotted spoon. Repeat with the remaining dough. Stir the cream into the lentils and season with mustard, salt, and pepper. To serve, arrange the noodles on warm plates, top with the lentils and sprinkle with chives.