Summary

Ingredients

• 500 g lentils
• 2 cloves garlic)
• 4 bay leaves
• 1 slice (s) pork belly, smoked
• 750 ml meat stock
• 100 ml wine vinegar
• 50 g butter
• 1 tablespoon flour
• 8 sausages

For the spaetzle:

• 500g flour
• 5 egg (s)
• a bit salt

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Instructions

1. 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.
2. 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.
3. Add the sausages and heat them up. If the lentils get too mushy, add some more meat stock.
4. 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.