Lentil Stew with Spätzle

Ingredients

• 400 g spätzle flour
• 4 eggs
• 1 tsp salt
• 250 ml Water
• 350 g lentils
• 2 carrots
• 0.25 celery root
• 1 large onion
• 2 Garlic cloves
• 1 bunch parsley
• 100 g smoked ham with fat
• 3 tbsp olive oil
• 1 l meat broth
• 2 pairs Debrecziner sausages
• Salt
• pepper (from the mill)
• 1 tsp Cayenne pepper
• 2 tbsp Apple cider vinegar
• fresh parsley

Instructions

1. 1.

   Whisk flour, salt and eggs in a bowl. Gradually stir in water until a thick dough forms. Let the dough rest for about 15 minutes, then stir again briefly; add more water if needed.

2. 2.

   Meanwhile bring water to a boil and add salt. Prepare a colander for finished spätzle. When the water boils, pour part of the dough into the spätzle funnel and immediately drop it into the boiling water. Let it cook until the spätzle rise to the surface, then skim with a slotted spoon and transfer to the colander. Repeat until all dough is used. Rinse spätzle under cold water.

3. 3.

   Soak lentils overnight. Peel and dice carrots. Peel celery root and cut into small cubes. Dice onion. Leave garlic cloves whole. Wash parsley, shake dry and chop finely. Cut smoked ham into cubes. In a large pot with a tight-fitting lid heat oil. Sauté carrots, celery root, onion, garlic and ham until browned. Add drained lentils and cook briefly more. Reduce heat and deglaze with meat broth. Season with salt, pepper and cayenne pepper; cover and simmer on low for 45 minutes until lentils are tender. Warm Debrecziner sausages in a small pot. Adjust seasoning of the stew with pepper, cayenne pepper and salt to taste. Add parsley and apple cider vinegar, stir well until the vinegar aroma lessens. Fold in spätzle, warm through. Serve hot garnished with Debrecziner and parsley.