Lentil and Spätzle Stew with Vinegar
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Ingredients
- 300 g plain flour
- 3 eggs
- 80 ml milk
- 250 g green lentils
- 2 carrots
- 1 leek
- 700 ml vegetable stock
- 2 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 30 g
- Carbohydrate
- 92.8 g
- of which sugars
- 6.7 g
- Fat
- 7.1 g
- of which saturates
- 2 g
- Fibre
- 9.8 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the flour, eggs, milk and a pinch of salt into a thick, smooth batter.
- 2
Bring a large pan of salted water to the boil and press the batter through a spätzle press into the water, cooking in batches for 2-3 minutes until they float, then drain.
- 3
Put the green lentils, diced carrots, sliced leek and vegetable stock in a separate pan and simmer for 20-25 minutes until the lentils and vegetables are tender.
- 4
Stir the cooked spätzle into the lentil stew and simmer for 3-4 minutes more.
- 5
Stir in the red wine vinegar to taste and serve.
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