This was one of my favorite meals growing up in Southern Germany. The lentils with a hint of vinegar are so mouthwatering - combined with home made Spätzle and a good sausage, it made up for the long, dreary winter days.
Recipe:
1 cup lentils, washed, drained and inspected for foreign objects
4 cups broth or water or a mix thereof
1/3 cup fat or oil
1/3 cup flour
1 onion, diced
2 small or 1 large carrot, diced
1/2 cup apple cider or red wine vinegar
3 bay leaves
3 cloves
pepper and salt to taste
meat component if desire - smoked meats impart the most taste, ham hocks, smoked sausage, etc.
Lightly brown flour in the fat or oil. Stir constantly.
Add onion and keep browning until onion turns translucent to brown.
Add liquid and let come to a boil while stirring.
Add lentils, carrots, spices.
Cook until lentils are soft, but still remain their shape. This can take anywhere form 20 minutes to 1 hour depending on type of lentil, age of lentil and cooking temperature.
When lentils are at desired consistency, fish out bay leaves and clove, add vinegar and let simmer for another couple minutes.
Serve with Spaetzle or egg noodles and ENJOY!
30 июн 2024
