Danny`s Swabian Lentils
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, ideally albl lentils
- 4 large carrots, diced
- 0.5 ½ large celery, diced
- 2 slices smoked bellies, thick
- 400 ml red wine, good one
- 400 ml water
- 5 tablespoon vinegar
- 2 bay leaves
- salt and pepper
- 30 g butter
- 5 tablespoon flour
- 4 pairs sausages (string sausages or Wienerle)
Print Recipe
Pin Recipe Instructions
- Cook the lentils with the diced vegetables, water, red wine, vinegar, a little salt, pepper, bay leaves and the smoked belly in the pressure cooker on the 2nd setting for about 10 minutes.
- Heat the butter in a pan and add the flour. While stirring constantly, let the roux turn brown, but not too dark, and add to the boiling lentils, always stirring well so that nothing burns.
- Then add the stringed sausages to warm up and turn off the stove.
- In addition, you either make homemade spaetzle or cook purchased spaetzle.
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