Summary

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)

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Instructions

1. 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.
2. 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.
3. Then add the stringed sausages to warm up and turn off the stove.
4. In addition, you either make homemade spaetzle or cook purchased spaetzle.