Lentil Soup with Spätzle

Ingredients

• 300 g green lentils
• 0.25 head of celery root
• 1 Carrot
• 1 onion
• 100 g smoked bacon cubes
• 750 ml vegetable broth (or meat broth)
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp flour
• 250 g flour
• 2 Eggs
• 0.5 tsp Salt
• Pepper
• nutmeg
• 50 ml water

Instructions

1. 1.

   Wash and drain the lentils. Peel, wash, trim, and dice the celery root, carrot, and onion. In a pot, render the bacon until crispy, then add the vegetables. Sauté briefly, add the lentils, and pour in the broth. Cover and simmer gently for about 30 minutes on low heat, stirring occasionally and adding more broth if needed. Melt butter in a small saucepan, whisk in flour, and cook until lightly browned.

2. 2.

   Take some cooking liquid from the lentils and stir it into the roux (watch for splashes!). Then pour this mixture back into the soup and let it simmer gently uncovered for another 10–15 minutes to thicken slightly. Stir occasionally and add more broth if needed. Season with salt and pepper. For the Spätzle, bring a wide pot of salted water to boil. In a bowl, combine flour and eggs, add spices, and whisk in water slowly while stirring. Beat the dough vigorously until it becomes thick yet pliable.

3. 3.

   Spread a small amount of dough onto a wet wooden board and use a long knife or metal dough scraper to cut fine strips into the boiling water. Dip the knife or scraper into cold water occasionally so the dough doesn’t stick. Ensure the water stays at a rolling boil. After about 3 minutes, the Spätzle will be cooked and float to the surface. Remove them with a slotted spoon, drain in a colander, then taste the soup again, ladle into warmed bowls, arrange the Spätzle on top, and sprinkle with parsley before serving.