In a pressure cooker, stir-fry the diced onion, diced garlic clove and diced bacon. The onions shouldn`t take color. Add the tomato paste and toast briefly. Deglaze with the red wine. Let the red wine boil down. When the red wine has almost boiled down, top up with the meat stock. (You can make a light meat broth from cubes or granular broth, but this should only be slightly salty, so only use about half of the cubes or the granular broth as indicated.) Add bay leaves and cloves. Finally add the washed lentils, bring to the boil, close the pressure cooker and cook on level 2 for about 10-25 minutes.
The cooking time depends on the size of the lentils and their quality. You just have to try this out. We recommend starting with a cooking time of 12 minutes.
In the meantime, cook the bacon slices in salted water until soft.
After the cooking time is over, add vinegar to taste. (I don`t use a lot of vinegar, but I put the vinegar on the table so that everyone can help themselves to their taste.) Thicken the lentil vegetables with a sauce thickener, depending on their taste. Season with salt and pepper. Add the bacon slices and let them get hot.
For each blackhead, heat 1 pair of string sausages in salt water.
Spaetzle:
Put the flour with the salt, the beaten and whisked eggs in a food processor, add about 150 ml of cold water and beat with the dough hook. Keep adding water until a smooth, not too hard dough is formed that bubbles when whipped. (If you do not get any wheat fume you can also use 500 g flour type 405 and 100 g durum wheat semolina.)
Now either scrape the spaetzle dough into boiling salted water with a knife or scraper with the help of a spaetzle board, or press the dough into boiling salted water using a spaetzle machine.
Bring the spaetzle to the boil and then remove it and keep it warm.
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