Herbed Spaetzle and Lentil Soup

  • Yield 6 servings

Lentils and spaetzle (tiny dumplings) star in this the heart, comforting soup.


1 tablespoon canola oil
1 large onion, chopped fine
2 medium carrots, peeled and chopped
2 ribs celery, chopped
3 medium garlic cloves, minced
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup (8-ounces) lentils, rinsed and picked over for small stones
6 cups vegetable broth or water
Salt and freshly ground black pepper, to taste
3 tablespoons minced fresh parsley leaves
1 recipe of Herbed Spaetzle (see recipe)


  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, garlic, bay leaf and thyme leaves. Saute 2 minutes; add lentils and broth. Bring to a boil, reduce heat and simmer 45 minutes until lentils are tender. Season with salt, pepper and parsley. Add cooled spaetzle and heat through.



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