German Lentils & Spätzle Plate

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

3 cups (750 mL) sauerkraut

2 bay leaves

2 Tbsp (30 mL) white wine

1 cup (250 mL) thick cut bacon, cut into ½-inch pieces

1 cup (250 mL) yellow onion, small dice

1 ½ lbs (750 g) spätzle, cooked

1 ½ lbs (750 g) whole red lentils, cooked

1 cup (250 mL) flat leaf parsley, minced

10 bratwurst, browned

Directions

Place a sauté pan over medium heat. Cook sauerkraut with bay leaves and wine for approximately 10 minutes.
In a separate pan, render bacon and sauté onion until onions are translucent and bacon is crispy. Strain bacon and onions from the fat and set aside. Sauté spätzle and lentils in the pan with the bacon fat until the noodles are golden brown. Toss with parsley and fold through the bacon and onions. Set aside.
To plate, serve each portion with the sauerkraut, lentils, and spätzle blend and top with one browned bratwurst.

Nutritional Information

Serving Size: 1 bratwurst, 2/3 cup (150 mL) sauerkraut, ¾ cup (175 mL) lentils
Per serving:
Calories 640
Total Fat 35 g
Saturated Fat 12 g
Cholesterol 105 mg
Carbohydrates 38 g
Dietary Fibre 6 g
Sugar 2 g
Protein 29 g
Potassium 634 mg
Folate 194 mcg

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Lentils.org

German Lentils & Spätzle Plate

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

Lentils.org

Ingredients

Directions

Nutritional Information

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