LENTILS WITH SOFT EGG NOO­DLES AND SAUSAGE

Friday - - Food -

Prep time 10 mins Cook­ing time 1 hour 10 mins Serves 4 FOR THE STEW: 1 tbsp but­ter 2 tbsp olive oil 1 leek, sliced, washed, and drained 1 small onion, chopped 1 large floury potato, peeled and diced 1 large car­rot, peeled and sliced 4 cel­ery stalks, sliced 450g chicken sausage, sliced 250g brown lentils 1½ litres veg­etable stock, plus ex­tra as needed 1 bay leaf 2 thyme sprigs FOR THE NOO­DLES: 140g plain flour 1 pinch ground nut­meg 1 pinch ground white pep­per ½ tsp salt 4 tbsp milk 2 medium eggs TO SERVE: 2 tbsp but­ter To pre­pare the stew, heat but­ter and oil in a large saucepan over a medium heat. Once the but­ter has melted, add leek, onion, potato, car­rot, cel­ery, and a gen­er­ous pinch of salt, sweating un­til soft­ened, about 8-10 min­utes. Stir in chicken sausage, lentils, stock and herbs. Bring to the boil, then sim­mer un­til the lentils are ten­der, about 30 min­utes; add more stock as needed if the stew is too thick. To make the noo­dles, com­bine the flour, nut­meg, pep­per and salt in a large mix­ing bowl, stir­ring well. Whisk to­gether milk and eggs and add to the flour. Mix un­til smooth. Bring a large saucepan of salted wa­ter to a rapid sim­mer. Hold a colan­der over the wa­ter, and la­dle the bat­ter into the colan­der, let­ting it drip through the colan­der in long streams into the wa­ter. Cook the noo­dles – known as spaet­zle – for 5-7 min­utes un­til they float on the sur­face and are soft and a lit­tle chewy to the bite. Drain well and pat dry with kitchen paper. Once the stew is ready, dis­card the herbs and sea­son to taste with salt and pep­per. To serve, melt the but­ter in a large sauté pan set over a mod­er­ate heat. Add the cooked spaet­zle and a pinch of salt, sautéing un­til golden. Serve the spaet­zle with the lentil stew.

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