Melt 50 g butter in a saucepan, add a finely chopped shallot and sauté until translucent. Pour the vegetable stock on top. Add the puy lentils, add a bay leaf and a stalk of thyme and simmer gently for 30 minutes. Pour more vegetable stock if necessary.
Cut the spring onions into rings. Add the white rings ten minutes before the boil ends. Season to taste with balsamic vinegar and sugar. Turn off the heat under the lentils, take out the bay leaf and thyme stalks, add the green spring onion rings and let the dish cool slightly.
Cut 10 slices of toast into small cubes and place in a bowl.
Melt 50 g butter in a pan, sauté a finely chopped shallot until translucent, add the bacon cut into very fine cubes and sauté as well. Add 3 tablespoons of finely chopped leaf parsley and stir in the parsley in the hot pan for a few seconds. Put the mixture on the slices of toast.
Heat the milk and whisk well with the two eggs, pour the hot egg milk onto the dumpling mixture, press everything lightly with the back of your hand and let it steep for 10 minutes. Do not salt! Then stir the mixture carefully, do not knead tightly. Make two parts out of the mixture, shape each part into a thick sausage and place on a piece of cling film. Wrap the sausage well in the cling film, hold the sausage vertically and tap lightly from above so that there are no air holes. Then wrap the sausages tightly in foil and put them in boiling water. The dumpling sausages are only allowed to cook for a few seconds, then turn the heat down immediately and leave the dumplings in the hot water for at least 20 minutes.
Arrange the lukewarm lentils on plates, unpack the dumplings, cut into slices and place on the lentils. The dumplings - wrapped up - can lie in hot water for up to two hours without changing any further and are therefore well prepared.
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