4 Servings • 395 kcal / 1654 kJ, 13 g E, 20 g F, 41 g KH pro Portion
1 Red onion
1 small bunch of parsley
100 g smoked bacon
240 g canned lentils
400 g fresh spaetzle from the refrigerated counter
that. 20 Minutes
Peel the onions and finely dice them. Wash the parsley, Shake dry and chop finely.
Dice the bacon, Leave in a coated saucepan and fry lightly. Then add the onion cubes and roast. Add the lentils with the liquid and the spaetzle and cook for 3–5 minutes over medium heat. Season to taste with pepper and salt.
Add the parsley before serving and mix everything well.