Herbed Spaetzle and Lentil Soup

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 495
  • Fat 12g
  • Saturated Fat 3g
  • Cholesterol 214mg
  • Sodium 492mg
  • Carbohydrate 75g
  • Fiber 8g
  • Sugars 8g
  • Protein 23g