Warm Lentils with Sausage and Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,159 cal. | (55 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.4 g | (48 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 99.8 μg | (166 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,280 mg | (32 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the lentils
- 1 onion
- 250 grams brown Lentils
- 1-2 bay leaves
- 1 carrot
- Salt and freshly ground pepper
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 125 milliliters Red wine
- 3-4 tablespoons Vinegar
- 1 pinch sugar
- For the spaetzle
- 375 grams Pastry flour
- 2 medium eggs
- salt
- 200 milliliters water
- For the sausage
- 4 pairs Hot dog
Preparation steps
For the lentils: Peel the onion and place in a large saucepan along with the lentil, bay leaves and 1 liter (approximately 4 cups) water. Bring to a boil then reduce the heat and simmer for 35-45 minutes. Peel the carrot and finely dice. Cook in boiling salted water for 6-8 minutes. Melt the butter in a saucepan, add the flour and cook until light golden brown and nutty. Remove the onion and bay leaves from the lentils then add the lentils to the roux and slowly pour in the wine. Bring to a boil, stirring. Drain the carrots and add to the lentils. Add the vinegar and sugar and season with salt and pepper.
For the spaetzle: Whisk the flour, eggs, a pinch of salt and the water together until smooth. Bring a large pot of salted water to a boil, press the batter through a spaetzle maker into the boiling water and cook until they float to the surface. Remove the spaetzle with a slotted spoon and drain. Place in a serving bowl.
Cook the sausages in hot water for 10 minutes. Serve with the lentils and spaetzle.
