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Swabian Lentils with Spaetzle and Vinegar

This simmered dish pairs dried brown lentils with cooked spaetzle, apple cider vinegar and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegetarian Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
85 g Carbohydrates
24 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 102g dried brown lentils 118 kcal
  • 182g cooked spaetzle 291 kcal
  • 91g carrot, diced 37 kcal
  • 68g celery, diced 11 kcal
  • 398g vegetable broth 24 kcal
  • 20g butter 143 kcal
  • 17g apple cider vinegar 3 kcal
  • 11g Dijon mustard 8 kcal
  • 1.14 tsp (2g) salt and black pepper 5 kcal
  • 1g bay leaf 3 kcal

Cooking instructions

  1. dried brown lentilscarrotceleryvegetable broth
    In a small pot, combine lentils, carrot, celery, and broth. Simmer 18 to 25 minutes until tender; add water if needed.
  2. apple cider vinegarDijon mustardsalt and black pepper
    Stir in vinegar and mustard; season with salt and pepper. Simmer 2 minutes to meld.
  3. cooked spaetzlebutter
    Warm cooked spaetzle in a pan with butter until hot and lightly glossy.
  4. dried brown lentilscooked spaetzle
    Serve lentils over spaetzle.

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