Linsen Und Spaetzle Lentil Stew For Pouring Over Spaetzle Food

LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)

Steps:

• Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
• Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
• Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
• Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
• Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
• PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).

LINSEN UND SPAETZLE (LENTIL STEW FOR POURING OVER SPAETZLE)

Steps:

• In a large pot, cook all ingredients except for flour, vinegar and wine for about 45 minute in the water lentils were soaked inches.
• Add flour/water mix, vinegar, and wine.
• Cook for another 15-20 minute.
• Serve over noodles, spaetzle, rice, etc. Add more vinegar to taste.