Hearty Lentils with German Egg Noodles

Rinse the lentils thoroughly under cold water. If using dried lentils, soak them for at least 30 minutes, then drain.

Dice the onion and carrots finely. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Sauté the diced onion and carrots until softened, about 5-7 minutes. For an omnivore version, you can render 100g of diced smoked bacon (Speck) first, then add the vegetables.

Add the rinsed lentils to the pot, pour in the vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until the lentils are tender but still hold their shape. Stir occasionally.

While the lentils are simmering, prepare the Spätzle dough. In a large bowl, whisk together the flour, eggs, 1/2 teaspoon of salt, and 100ml of water until a smooth, thick batter forms. It should be sticky and elastic.

Bring a large pot of generously salted water to a rolling boil. Using a Spätzle maker, press, or board, carefully push the dough into the boiling water. Cook in batches until the Spätzle float to the surface, about 2-3 minutes.

Scoop out the cooked Spätzle with a slotted spoon and transfer them to a bowl. Toss with the remaining 1 tablespoon of butter to prevent sticking.

Once the lentils are tender, stir in the red wine vinegar and sugar. Season generously with salt and black pepper to taste. The lentils should have a rich, slightly tangy flavor.

Serve the hearty lentil stew immediately, topped with a generous portion of freshly made Spätzle. For an authentic touch, garnish with fresh parsley.