Linsen mit Spetzle

Method

Dice the onions, carrots, and celery, then sauté gently in a large pot until softened. Add the rinsed brown lentils and vegetable stock, bringing to a simmer with bay leaves and thyme. Cook for 25-30 minutes until lentils are tender but not mushy, seasoning with salt and pepper. Meanwhile, whisk together flour, eggs, milk, and salt to form a thick, smooth batter for the spetzle. Bring salted water to a boil in a separate large pot, then push the batter through a spetzle press or colander into the water in small pieces, stirring gently until they float and cook for a further 2 minutes. Drain the spetzle and toss with butter. Serve the creamy lentils alongside the spetzle, topped with crispy fried onions or breadcrumbs for authentic Swabian texture.