Swabian Lentils with Spätzle

1.Prepare vegetables

Wash and peel the 100 g celeriac, 100 g carrot, and 80 g red onion. Clean the 50 g leek, wash thoroughly, and pat the 20 g parsley dry. Dice the celeriac, carrot, red onion, and leek into small, fine pieces (they should be roughly the same size as the lentils for good texture). Rinse the 250 g brown lentils in a sieve if desired.

2.Make roux

Melt 40 g butter in a medium pot over medium heat. Whisk in 20 g flour with a whisk and let it cook gently for 2–3 minutes, stirring constantly, until the roux is lightly browned.

3.Braise lentils

Add the diced vegetables and 250 g brown lentils to the roux and cook gently for 3–5 minutes, stirring occasionally. Stir in 30 g tomato paste, 5 g marjoram, and 2 pcs bay leaf. Pour in the 1000 ml vegetable broth and stir well. Bring to a simmer, then cook uncovered at a gentle boil for 35 minutes, stirring occasionally. Add a splash more broth if it becomes too thick.

4.Season

When the lentils are tender, taste and season with 15 ml balsamic vinegar, 2.5 g salt, and 1 g black pepper. Important: Always add the vinegar at the end — it hardens the lentil skins and prevents them from softening. Remove the 2 pcs bay leaf. Finely chop and stir in the fresh 20 g parsley.

5.Warm sausages

Lay the 8 pcs vegetarian vienna sausages on top of the finished lentils and cover. Let them warm through with the lentils for 5 minutes. (Alternatively, warm them separately in simmering water for a few minutes.)

6.Prepare spätzle

Bring a pot of salted water to the boil. Add the 400 g spätzle and let them cook for 1 minute (if using frozen or chilled). Drain well and toss with a few small flecks of butter.

7.Serve

Divide the lentils and sausages among serving bowls and place the buttered 400 g spätzle alongside. Enjoy this hearty Swabian classic!