Lentils with Homemade Spaetzle and Sausages

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	2 hrs 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the spaetzle:

500g flour
5 egg (s)
a bit salt

Lentils with Homemade Spaetzle and Sausages

Instructions

Cover the lentils with water in a large saucepan and let rest for about 1.5 hours until the lentils are soaked with water. Then add the smoked belly, the garlic cloves, bay leaves, the wine vinegar and the meat broth to the pot. Bring the liquid to a boil and simmer the lentils over low to medium heat for about 1 hour.
In a separate saucepan, melt the butter for the roux over low heat. Add the flour while stirring quickly. Add the roux to the lentils at the end. Then season again with vinegar.
Add the sausages and heat them up. If the lentils get too mushy, add some more meat stock.
For the spaetzle, mix the flour, eggs and a little salt together until bubbles form. If the dough gets too dry, add a little water. Use the spaetzle machine to press the dough into boiling water, let it steep for a moment and then skim it off. Repeat the process until the batter is used up.

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