Lentil vegetables with Vienna sausage and spaetzle

Name: Lentil vegetables with Vienna sausage and spaetzle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Lenses; 1 collar Soup Greens; 1 TABLESPOON clarified butter; 1 TABLESPOON Sugar; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 4 (80 g each) Vienna sausage

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Lenses
1 collar Soup Greens
1 TABLESPOON clarified butter
1 TABLESPOON Sugar
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
4 (80 g each) Vienna sausage

Directions

1
Wash the lentils and soak in 1 litre of water overnight. Drain the lentils, collect the soaking water. Clean, wash and finely dice the soup greens. Heat clarified butter in a pot. Sweat the greens in it.
2
Sprinkle with sugar and allow to caramelize. Add the lentils and sweat them. Deglaze with soaking water and cook for about 30 minutes. Season with vinegar, salt and pepper. Wash parsley and shake dry.
3
Pluck leaves from the stems, except for a few for garnishing, and chop finely. Add parsley to the lentils and fold in. Cut the sausages diagonally into pieces and heat them in the vegetables. Arrange lentil vegetables on plates and garnish with parsley.
4
Spätzle are delicious with it.