Lentils with Spaetzle

Method

1. Beat the flour, eggs, salt and water with a wooden spoon into a thick batter until it forms bubbles. Add the water gradually until the batter tears heavily from the spoon. Leave to rest for 15 minutes.
2. Wash the lentils thoroughly. Peel and finely dice the onion, carrot, and celeriac. Clean the leek and cut it into fine rings.
3. Heat 1 tbsp vegetable oil in a pot. Sauté the diced onion until translucent. Add the diced carrot, celeriac, and leek and fry for 5 minutes.
4. Add the washed lentils, vegetable broth, and bay leaf. Bring everything to a boil, then cover and simmer over medium heat for about 30-40 minutes until the lentils are soft.
5. Bring plenty of salted water to the boil. Press the batter in batches through a spaetzle press or scrape it from a wet board into the simmering water.
6. As soon as the spaetzle float to the surface, lift them out with a slotted spoon and drain well.
7. Heat the remaining 1 tbsp vegetable oil in a small saucepan. Sauté the flour for the roux until golden yellow, stirring constantly.
8. Stir the roux into the boiling lentils and bring to a brief boil until the sauce thickens slightly. Remove the bay leaf.
9. Season the lentils with white wine vinegar, salt, and pepper to taste. Add a little more broth or water if necessary, should the lentils be too thick.
10. Serve the lentils with the freshly cooked spaetzle.