Friday, January 27, 2012

Lentils with Spaetzle

This is a German recipe that doesn't sound special when you read it, but tastes really incredible.

Makes: 6 servings

Cost per serving (Heidelberg): (coming soon)

  • 2 cups brown lentils
  • 1/2 onion, chopped finely
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 scant tablespoon beef bouillon
  • 1 cup cold water
  • salt
  • pepper
 Put the lentils in 2 quarts of water and bring to a boil, then simmer until tender (~40 min).  Add the bouillon.  If the lentils get dry at any point, add more water in small increments.  Continue cooking until they have a saucy consistency.

While the lentils are finishing up, saute the onion in the butter until tender, then add flour.  Stir until the mixture begins to brown, then add the cold water.  Stir the mixture until smooth, then add the mixture to the lentils.  Salt and pepper to taste.  I recommend lots of pepper!  Cook five more minutes, then serve over Spaetzle.

No comments:

Post a Comment