Ingredients
- 250 g dried brown lentils (I recommend German Berg Lentils or Bernsteinlinsen)
- 3 medium carrots, finely chopped
- 2 small yellow onions, finely chopped
- 250 g smoked bacon strip
- 2 bay leaves
- 1/2 cup dry white or red wine (125 ml)
- 2 cups beef broth (500 ml)
- 1 tablespoon or more mild vinegar (or apple cider vinegar), or more to taste
- sea salt and freshly ground pepper, to taste
- serve with 400 g Spätzle noodles of your choice
Instructions
- In a large deep skillet, add the lentils, carrots, onions, bay leaves and bacon. Add the wine and broth; stir to combine.
- Bring to a boil, then reduce heat and simmer, covered for 30 minutes. Meanwhile, use this time to prepare the Spätzle, whether fresh or packaged.
- If serving with sausages, add the sausages, either whole or cut into slices and keep the lentils on medium heat. Cook for another 5–10 minutes until the sausages are warmed through. If needed, add a little more water. The consistency should be like a thick stew.
- Stir in the vinegar and season with salt and pepper. Remove the bay leaves and bacon strips before serving. Enjoy!
Nutrition
Video
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.