Summary

Ingredients

• 1 onion (s), diced
• 0.5 stick ½ leek, cut into rings
• 1 carrot (s), sliced
• 2 slices celeriac, medium-sized, diced
• 150 g lentils, if possible real albl lentils
• 150 g smoked bellies (juniper bellies)
• 500 ml vegetable stock
• 1 small potato (s), grated
• 4 sausages (string sausages or Wienerle)
• 2 tablespoons oil
• salt and pepper
• nutmeg
• 2 tablespoon red wine vinegar, to taste
• 250 g spaetzle, from the coolin shelf or homemade, recipes in the database

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Instructions

1. First sauté the diced onion, then the vegetables, but without the potato. Fry the bacon, then add the lentils. It may or may not be soaked lentils. Now pour in the broth and cook for about 15 minutes if the lentils are soaked, and longer if the lentils are dry. Most of the lentils on offer can be cooked without soaking. After about 8 minutes add the grated potato. When the lentils are done, add the herbs and vinegar to taste.
2. Heat the sausages.
3. Heat the spaetzle according to the instructions on the packet or prepare it during the cooking time of the lentils.
4. Serve the lentils with the sausages and spaetzle.