Summary

Ingredients

• 300 g lentils
• 1.2 liters water
• 3 carnation (s)
• 2 small bay leaves
• 1 large onion (s), diced
• 250 g pork belly, smoked
• 1 dash red wine vinegar

Also: (for the flour sparrows)

• 250 g flour
• 3 egg (s)
• 100 ml milk
• salt
• 1 roll, stale

Also: (for the roux)

• 1 dash olive oil
• 1 tablespoon flour
• vinegar
• salt

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Instructions

1. Soak the lentils in 1.2 liters of water for 3-4 hours.
2. Then put in a pressure cooker, add diced onions, cloves, bay leaf, pork belly and a pinch of salt. A good sip of red wine vinegar with it. Let the whole thing cook in the pressure cooker for about 30 minutes. (It takes about an hour in a normal pot.)
3. Meanwhile, for the sparrows, dice the roll and mix with the flour, eggs, milk and a pinch of salt to form a dough. Then put the sparrows in boiling water with a medium-sized spoon and simmer for about 10 minutes.
4. After opening the pressure cooker, cut the pork belly into cubes. Put the roux in a small pan with a sip of olive oil and a tablespoon of flour and add to the stew. Bring it to the boil again briefly and season a little with vinegar and salt.
5. Serve the lentil stew with the sparrows.