Thursday, September 27, 2012

Linsen & Spaetzle {Swabian style Lentils & Spaetzle} for #Weeknightsupper

It is getting to be fall...the days are still nice, warm, sunny if the leaves would not start to turn, and mornings were warmer one could think it is still summer.  But no, it is the end of September and our bodies are telling us that fall has arrived.  So now is the time to fill our bellies with warm, filling, and heavier meals.  For the first time this school year I made lentils, and spaetzle.  A meal all of us love, and - again one of the great parts - it makes a fantastic lunch for the girls the next day :)

Alena was so excited when she saw what was for dinner.  She had seconds, and both girls cleaned their plates.  I did not stop at the German butch to get Wieners, so instead I added little mini sausages we get at New Seasons {Alena calls them "kleine Wuerstle"}.  It turned out so good - just delicious, warm, and filling

Linsen {Swabian Style Lentils}
2 C of green lentils
2 bay leaves
1 bullion cube {be sure to read the label to make sure it is dairy free}

Splash of vegetable/olive oil
2-3 onions cut into fine rings
2-3 Tbl flour
250 ml red wine
250 ml water
Salt, Pepper to taste
3-4 tsp red wine vinegar

1. Cook the lentils.  Add lentils, bay leaves , bullion cube, and cover with water  {water should cover
    the lentils by at least an inch}. Bring to a boil, stir, and reduce heat.  Cover, simmer at low
    temperature until the lentils are soft. {Be sure to check on them every so often to make sure there
    is enough liquid in the pot - you may have to add more water}
2. Prepare onions.  Add splash of oil to a pan and when hot add the onion slices.  Keep heat at medium,
    and cover until onions are soft {be careful not to burn them}, then
3. pour flour over the onion mixture and stir it all up, then
4. add water and flour, carefully stirring it into the onion flour mixture to make sure to get rid of
    any flour lumps.  Bring to a boil, until the mixture starts to thicken and reduces a little {do not
    let it get too thick}, then
5. add salt, and pepper to taste.
6. Pour onion mixture into the soft lentils and stir it all up.  Adjust salt, pepper, and add red vine
    vinegar {I like to add more vinegar to mine - add to taste}
7. {Optional} Add sausages to the lentils and warm them up gently in the lentil mixture

Serve with Spaetzle, and mixed salad!


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