Quarkspätzle with Creamy Lentils

Ingredients

• 250 g low-fat quark
• 150 ml milk
• 3 eggs
• 300 g flour
• Salt
• nutmeg
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 350 g brown lentils
• 500 ml vegetable broth
• pepper (ground)
• 150 ml heavy cream (at least 30% fat)
• 1 tsp medium-hot mustard
• 2 tbsp chopped chives

Instructions

1. 1.

   Whisk quark with milk and eggs. Sift flour mixed with a pinch of salt and nutmeg over the quark and stir well. Let rest for about 30 minutes.

2. 2.

   Rinse lentils under running water, drain well. Peel and finely chop onion and garlic. Wash chili, halve lengthwise, remove seeds and finely chop.

3. 3.

   Heat oil in a pot and sauté onion, garlic, and chili until translucent. Add drained lentils and pour in broth. Season with salt and pepper; simmer over medium heat for 40-45 minutes.

4. 4.

   Bring plenty of salted water to boil in another pot. Spoon some dough onto a spätzle scraper and drop into the boiling water. Remove floating spätzles with a slotted spoon. Repeat with remaining dough.

5. 5.

   Stir cream into lentils, season with mustard, salt, and pepper. Plate the spätzles on warmed dishes, sprinkle with chives, and serve over the creamy lentils.