Olga`s Lenses and Spotters
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g bacon (pork belly), streaky, smoked, sliced
- 1 clove (s) garlic, peeled
- 100 ml vinegar
- 100 g lentils
- 3 liters water
- 1 cube broth
- 3 tablespoon oil, neutral in taste
- 3 tablespoon flour
- some black pepper
- 6 rolls from the day before
- 6 egg (s)
- some Milk
- 3 tablespoon flour
- a bit salt
- sausages cocktail sausages
- 3 large onion (s), dice
- some oil, tasteless, for frying
Print Recipe
Pin Recipe Instructions
- Let the smoked belly boil in a large saucepan with plenty of water (approx. 2-3 liters) for half an hour.
- Then add the lentils, garlic and vinegar and cook for another 1.5 hours - add more water if necessary. Under no circumstances salt! When the lentils are soft, add the soup cube. Now scoop about 1 liter of the broth out of the pot.
- Mix a light brown stew from the flour and 3 tablespoons of oil and deglaze with the lentil stock. Pour back into the saucepan with the lentils. Season with a little pepper and possibly a little vinegar. It should taste spicy and slightly sour.
- While the smoked bellies are cooking, cut the rolls into thin slices of 1/2 cm. Mix with the eggs and leave to stand while the lentils are still cooking. As soon as the lentils are almost ready, add some milk to the rolls and dust with flour (approx. 3 tablespoon for 4 people). Knead the whole thing into a dough. It should be soft, but not too runny. Season with a little salt.
- Put on a large saucepan with water and bring to a boil. Form dumplings (approx. 7-8 cm in diameter) with wet hands and add to the boiling water. Let it steep for 20-25 minutes and never boil.
- Peel and dice the onions and fry them in a little oil until golden brown.
- When the lentils are ready, the cocktail sausages (or small wieners) can now be added. The whole thing should no longer boil and should have a creamy, but by no means soggy, consistency.
- Drain the finished dumplings briefly and serve with the lentils and roasted onions.
- It tastes best when it is warmed up, but always add a little water before warming up, otherwise it would get too thick.
- The recipe comes from my grandma and was passed on to me by my mother. We love to eat it and then make so much that we can eat it for three more days.
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