Dinner · German
Swabian lentils with egg noodles
Linsen mit Spätzle, made quick: brown lentils stewed with carrot and celery, sharpened with vinegar and mustard, over egg noodles.
- Serves
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 1 tbsp sunflower oil
- 100 g onion, finely chopped
- 150 g carrots, diced
- 100 g celery, sliced
- 250 g dried brown lentils
- 1000 ml vegetable broth
- 1 bay leaf
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 240 g dried egg noodles
- 5 g fresh parsley, chopped
Method
Heat the oil in a pot and cook the onion, carrots and celery for 5 minutes.
Add the lentils, broth and bay leaf, bring to a boil and simmer, partly covered, for 25 minutes, until soft and saucy.
Meanwhile cook the egg noodles as the packet says and drain.
Stir the vinegar, mustard, salt and pepper into the lentils. Serve over the noodles with parsley.