Main courses

Spaetzle with Lentils

Name: Spaetzle with Lentils
Prep time: 45 min
Total time: 45 min
Yield: For 4 servings:
Ingredients: 1 onion, diced; 1 carrot, diced; ½ leek, sliced; 2 potatoes, diced; Rapunzel frying oil; 250 g Rapunzel Gourmet mountain lentils brown; ¾ l Rapunzel vegetable bouillon without yeast; 40 g flour or cornstarch; 100 ml water; 1/8 l applejuice; 2 tbs apple vinegar; Bay leaf, cloves, cinnamon, pepper, lovage

45 Min.

For 4 servings:

Vegan

Info

Perptime 45 Min.

Ingredients

Portions

1 onion, diced
1 carrot, diced
1 leek, sliced
2 potatoes, diced
Frying oil
250 g Rapunzel Gourmet mountain lentils brown
1 l Vegetable bouillon
40 g flour or cornstarch
100 ml water
1 l applejuice
2 tbs apple vinegar
Bay leaf, cloves, cinnamon, pepper, lovage

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Fry the onions, carrots, leeks and potatoes in a saucepan with a little frying oil. Then rinse the lentils and out them in the pot. Pour in the vegetable stock and simmer until the lentils are soft. Mix the flour or cornstarch in a glass with water. Mix the flour well so that there are no lumps. Then add to the simmering lentils. Add apple juice and spices. Season to taste with apple vinegar.

Serving suggestion:Spaetzle go well with it.