German Lentil Soup

My Grandmother used to cook this soup at least once a week in the winter. It is such a warming dish which brings back childhood memories for me. In Germany the soup is often served over Spaetzle (German home name Pasta) recipe see below.

Ingredients

• 1 tablespoon olive oil
• 1 medium celery stalk, small dice
• 1 medium carrot, peeled and small dice
• 1/2 medium yellow onion, small dice
• 3 medium garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes with their juices
• 1 1/4 cups lentils (any color except red), rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon red wine vinegar or sherry vinegar
• 2 ounces spinach leaves (about 1/2 a bunch)

Instructions

1. 1Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
2. 2Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
3. 3Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

Homemade German Spätzle (and a brief intro to Baden-Württemberg)

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

The highly popular and beloved egg noodles from the Swabia region of southwest Germany.

: The Daring Gourmet, www.daringgourmet.com

Recipe type: Pasta

Cuisine: German

Serves: 4

Ingredients

• 4 cups all-purpose flour (you can also use whole wheat flour)
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg (optional)
• 4 large eggs
• 1¼ cup milk or water (milk produces a richer Spaetzle) (start with one cup and add remaining ¼ cup as needed)

Instructions

1. Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 18-20 minutes, or until bubbles appear (see pictured instructions for details).
2. Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
3. They can be stored in the fridge for at least a couple of days and then heated to serve.
4. To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
5. Serving recommendation: Serve with Daring Gourmet Hunter's Pork Chops (see website for recipe).