Easy Sour Lentils with Spätzle – A German Comfort Food
A hearty and tangy Swabian-inspired dish combining sour lentils and soft homemade Spätzle noodles.
Servings: 4 servings
Ingredients
- 1 1/2 cups green lentils, rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 3 cups vegetable broth
- Salt and pepper to taste
- 1 teaspoon dried marjoram (optional)
- 12 oz Spätzle noodles, homemade or store-bought
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium pot, add rinsed lentils and cover with water. Bring to a boil, reduce heat, and simmer until tender (about 25-30 minutes). Drain and set aside.
- In a large saucepan, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in vegetable broth until smooth. Bring to a gentle simmer.
- Add cooked lentils, vinegar, sugar, salt, pepper, and marjoram if using. Let it simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook Spätzle noodles according to package instructions or prepare homemade Spätzle.
- Serve the lentils warm over Spätzle and garnish with fresh parsley.