LENTILS WITH SOFT EGG NOODLES AND SAUSAGE
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.