Spaetzle with Lentils

Details

45 min

vegan

Ingredients

1 onion, diced
1 carrot, diced
½ leek, sliced
2 potatoes, diced
Rapunzel frying oil
250 g Rapunzel Gourmet mountain lentils brown
¾ l Rapunzel vegetable bouillon without yeast
40 g flour
or cornstarch
100 ml water
1/8 l applejuice
2 tbs apple vinegar
Bay leaf, cloves, cinnamon, pepper, lovage

Details

45 min

vegan

Method

Fry the onions, carrots, leeks and potatoes in a saucepan with a little frying oil. Then rinse the lentils and out them in the pot. Pour in the vegetable stock and simmer until the lentils are soft. Mix the flour or cornstarch in a glass with water. Mix the flour well so that there are no lumps. Then add to the simmering lentils. Add apple juice and spices. Season to taste with apple vinegar.

Serving suggestion:Spaetzle go well with it.

Ingredients

1 onion, diced
1 carrot, diced
½ leek, sliced
2 potatoes, diced
Rapunzel frying oil
250 g Rapunzel Gourmet mountain lentils brown
¾ l Rapunzel vegetable bouillon without yeast
40 g flour
or cornstarch
100 ml water
1/8 l applejuice
2 tbs apple vinegar
Bay leaf, cloves, cinnamon, pepper, lovage

Details

45 min

vegan

Rapunzel Products

Gourmet mountain lentils brown

Vegetable bouillon

Frying oil