German Lentil Stew With Noodles and Frankfurters
Lentils, Spaetzle and Saiten is a classic German recipe. It's an easy recipe and, in a pinch, you can buy the Spaetzle instead of making your own.
- Serves: 12 persons
- 2cups/400 grams brown lentils (rinsed)
- 2whole bay leaves
- 2ounces bacon or Bauchspeck (cut into small dice)
- ⅓cup all-purpose flour
- 1small onion (finely chopped)
- 1carrot (peeled and cut into small dice)
- ½leek (finely chopped)
- 1cup beef broth
- 2to 3 tablespoons wine vinegar
- Salt and pepper (to taste)
- Fresh Spätzle (prepared)
- Fresh Saiten or frankfurters (prepared)
Step 1Wash the lentils under cold water in a sieve, then pick them over and remove any debris.
Step 2Place the lentils in a pot and cover with water. Add the 2 bay leaves and simmer for about 45 minutes, until the lentils are soft, but not until they fall apart. Make sure the lentils are always covered with water.
Step 3Brown the bacon pieces in a hot pan. Add the onion, carrot, and leek, and cook the bacon until onion is translucent. Add the flour and cook, stirring until it takes on a golden brown color. Pour the broth over the flour, stirring constantly to make a roux .
Step 4Drain the lentils and add them to the bacon and vegetables. Add the vinegar and season to taste with salt and pepper.
Step 5Make sure that everything is well mixed and heat for a few minutes before serving.
Step 6Serve a nice portion of lentils on the same plate with fresh Spaetzle and Frankfurters, hot dogs or Saiten which have been thoroughly heated in simmering water or even grilled.
Step 7You may also cook the lentils with smoked meat, then serve the meat with the meal. Another variation is to use red wine instead of broth. If you do that, go easy on the vinegar.