Saure Linsen mit Spätzle (Swabian Sour Lentils with Egg Noodles)

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 1 large Carrot
• 300 g Celeriac, peeled
• 200 g Dried green lentils
• 2 pieces Bay leaves
• 900 ml Vegetable stock
• 2 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Spätzle
• 40 g Fried onion

1. Peel and finely dice the onion. Peel the carrot and celeriac, then cut both into small, even dice so they cook at the same rate.
2. Heat the olive oil in a large pot over medium heat. Add the onion with the salt and cook for 5 to 7 minutes until softened and lightly golden.
3. Stir in the carrot and celeriac and cook for 3 to 4 minutes to coat in the oil. Add the lentils and bay leaves, then pour in the vegetable stock and bring to the boil.
4. Reduce to a gentle simmer and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened slightly. If it looks too thick before the lentils are tender, add a splash of water and keep simmering.
5. Stir in the red wine vinegar and black pepper, then simmer for 2 minutes. Remove and discard the bay leaves, then taste and adjust with a little more salt or vinegar if you like it tangier.
6. Bring a saucepan of salted water to the boil and cook the spätzle according to the packet instructions. Drain well, then divide between bowls and spoon the sour lentils over the top.
7. Finish each serving with a generous sprinkle of fried onion. Serve straight away while the spätzle is hot and the lentils are glossy.

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