Wednesday, June 16, 2010

Lentils with spätzle

Lentils with spätzle is an old traditional Swabian dish (south west Germany) and it has become my favorite lentil recipe. Well, not exactly the traditional dish but rather an updated version of it.

I found the recipe at the website of the organic food company Rapunzel and it is somewhat modernized version of the traditional dish. These lentils have a touch of apple juice, apple balsamic, cloves, cinnamon and there are no sausages on the side like in the traditional version. And it is not only delicious but it is also very easy to make.

Just make sure to use cloudy apple juice without any additives or sugar, i.e. pure unfiltered apple juice. I use this one.

Lentils with spätzle
adapted from Rapunzel
serves 2

400 gr cooked brown lentils
30 gr butter
20 gr flour
3 dl cold water
3 tbsp cloudy apple juice
2 tbsp finely diced celery
2 tbsp finely diced carrot
2 tbsp finely diced potato
1 tbsp apple balsamic ( I use regular apple vinegar)
1 bay leaf
a tiny tiny pinch ground cloves
a tiny tiny pinch ground cassia cinnamon

250g flour ( I use spelt)
3 eggs
1/2 tsp salt
about 1,5 dl water

In a saucepan melt the butter and add the flour. Cook on a medium heat until the flour gets light brown, takes a bit more than 5 minutes. Add about 3 dl cold water and whisk until nicely blended with the roux. Add the apple juice, all diced vegetables and spices. Cook until the vegetables are done.

If you are making spätzle start with the dough. Mix flour, salt and eggs. Add slowly water until you have dough that is not too much runny nor too much thick. When you put the dough in the spatzle maker it should form drops but not drop straight through. Cook the spatzle in plenty of water and drain.

When vegetables are done add apple balsamic (or vinegar) and cooked lentils. Let it boil and serve with spätzle.

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