Summary

Ingredients

• 200 g plate lentils
• 2 bay leaves
• 5 juniper berries
• 1 liter water
• 1 tablespoon stock, grained
• 50 g flour
• 30 g butter
• 1 onion (s)
• 1 tablespoon vinegar
• 1 teaspoon tomato paste

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Instructions

1. Let the lentils, juniper berries and bay leaves boil in 1 liter of water for 1 hour. If too much water evaporates, add more water. Pour the lentils onto a sieve, collect the broth.
2. Sweat the flour in butter until dark, add the finely diced onion and fry briefly. Add the lentil stock with the whisk (deglaze). Be careful not to create lumps. Add the granulated stock, as well as the tomato paste and vinegar. Let the sauce simmer for 20 minutes, then add the lentils to the sauce.
3. Serve with spaetzle and string sausages as is customary.