Linsen mit Spätzle
(Lentils with Spätzle)
This dish is considered the "National Food" of Swabian (Schwaben). It began as a
food for the poor people of Swabian, who couldn't afford meat. Lentils were a good alternative because of their heartiness and nourishment, especially during the winter months.
Fresh Spätzle or 1 package dried Spätzle (available at most German Delicatessens)
2 cups dried Lentils
1 Onion, cut in half
4 Soup-Bones
2 Cloves
1 teaspoon Salt
2 teaspoons Tomato Paste
Salt, Pepper, Marjoram, Thyme (to taste)
8 Frankfurter Würstchen
In a large cooking pot, soak the lentils in water for 12 hours to soften them.
Press cloves into onion halves.
Leaving the lentils in the water, add the soup bones, onions halves, and 1 teaspoon salt. Bring to a boil. Reduce heat and allow mixture to simmer for 1 hour.
In the meantime, prepare Fresh Spätzle or cook dried Spätzle according to package instructions.
Remove onion halves and soup bones from the soup.
Mix tomato paste and seasonings into the soup. Add Frankfurter Würstchen. Allow soup to cook for another 5 minutes to cook the sausages.
Serve immediately and serve with the Spätzle.
More Information on Spätzle
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