Lentil soup with Whole Wheat Spätzle
Chop all vegetables below and saute for ten minuets in a pan with a a little olive oil.
3 Celery Stalks
Add 10 cups of vegtable or chicken broth, and 1 1/2 cups lentils. Add thyme, salt and pepper to taste. Cook until lentils are tender. Puree half the soup to thicken.
For the Spätzle mix 2 eggs, 1 1/2 cup whole wheat flour and 3/4 cup water. Drop small amounts of batter in boiling salted water and cook for ten minutes. Transfer the Spätzle into the lentil soup. Garnish the soup with a drizzle of olive oil and Parmesan cheese.