german

Swabian Lentils with Spaetzle and Vinegar

Name: Swabian Lentils with Spaetzle and Vinegar
Yield: 1 serving
Cuisine: german
Ingredients: 103 g dried brown lentils; 184 g cooked spaetzle; 92 g carrot, diced; 69 g celery, diced; 402 g vegetable broth; 21 g butter; 17 g apple cider vinegar; 11 g Dijon mustard; 2 g salt and black pepper; 1 g bay leaf

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

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

85 g Carbohydrates

25 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g dried brown lentils 119 kcal
184g cooked spaetzle 294 kcal
92g carrot, diced 38 kcal
69g celery, diced 11 kcal
402g vegetable broth 24 kcal
21g butter 151 kcal
17g apple cider vinegar 3 kcal
11g Dijon mustard 8 kcal
1.15 tsp (2g) salt and black pepper 0 kcal
1g bay leaf 3 kcal

Cooking instructions

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.
apple cider vinegarDijon mustardsalt and black pepper
Stir in vinegar and mustard; season with salt and pepper. Simmer 2 minutes to meld.
cooked spaetzlebutter
Warm cooked spaetzle in a pan with butter until hot and lightly glossy.
dried brown lentilscooked spaetzle
Serve lentils over spaetzle.