German Lentil Stew with Spätzle

Directions

1. Heat butter or oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened.
3. Add garlic, tomato paste, marjoram, and bay leaf, and cook for 1 minute to release flavors.
4. Add lentils and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
5. In a small bowl, mix 1 Tbsp (15 mL) flour with 2 Tbsp (30 mL) of water to form a paste. Add to the stew and simmer for another 5 minutes to thicken.
6. Stir in mustard, vinegar, and sugar. Add salt and pepper to taste.
7. If using, add sliced sausages and simmer for 5 more minutes until heated through.
8. Remove bay leaf and discard.
9. Spoon stew over freshly cooked Spätzle. Garnish with fresh parsley and serve warm.