German Lentils & Spätzle Plate
Lentils and spätzle sauteed with bacon and onions, served with sauerkraut, and bratwurst.
Keywords
- main dish
- saute
- whole red
- foodservice
- english
- winter
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Cooking tools:
- Saute pan
- Skillet
- Chef's knife
- Cutting board
- Pot
- Colander
- Slotted spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Plate
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
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