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Swabian Lentils with Spaetzle
- 5 slices thick cut bacon, diced
- 1 large yellow onion, finely diced
- 1 tablespoon butter
- 1 carrot, finely diced
- 1 leek, finely chopped, thoroughly rinsed and drained
- 1 pound dried brown lentils, rinsed and drained (no need to soak)
- 7 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/2 cup white vinegar
- Homemade German Spaetzle or store-bought
1. Cook the bacon over medium-high heat until done. Transfer to a plate. Cook the onion until soft and translucent 5-7 minutes. Add the butter, carrots and leek and cook for 5 minutes.
2. Add the lentils, bacon, broth, bay leaf, salt, pepper and sugar and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes. Add the vinegar and simmer another 3-4 minutes. If too thick for your taste, add a little extra beef broth. Add more salt, pepper, sugar and vinegar to taste.
3. Serve over hot Homemade German Spaetzle with a sausage. Knackwurst is my favorite.
