Lentils with spaetzle and sausages
easy
75 mins
75 mins
Ingredients
- 250 g Spaetzle flour (double handle wheat flour 405, alternatively normal)
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 100 ml Milk
- 5-6 Tbsp Mineral water
- 250 g Plate lenses (cooking time approx. 30 minutes)
- 2 Onions
- 50 g streaky smoked bacon
- 2 TABLESPOONS Butter
- 2 Bay leaves
- 1 collar Soup Greens
- 3 TABLESPOONS White wine vinegar
- 1 TABLESPOON Sugar
- 7-10 Tbsp Pepper
- 4 Pair of Vienna sausages (à 2 x 50 g)
- 1 bunch of parsley
- 7-10 Tbsp Oil
Directions
- 1
Mix flour, eggs, salt, milk and mineral water to a tough dough, let it swell for about 15 minutes. Bring 3 litres of salted water to the boil, scrape the spaetzle in portions on a board with a large knife as spaetzle into the water (or press it through a spaetzle press). Cook the spaetzle in the slightly boiling water until they rise to the top. Take out the spaetzle, put them on an oiled baking tray and let them cool down. Process the remaining spaetzle dough in the same way
- 2
Lentils wash, drain. Onions peel, finely dice. Dice the bacon. Heat butter in a pot. Brown onions and bacon in it. Add lentils and bay leaf, deglaze with 700 ml water and simmer for about 20 minutes. In the meantime clean or peel, wash and finely dice the soup greens. Add the vegetables to the lentils and simmer for another 15 minutes
- 3
Season lentils with vinegar, sugar, salt and pepper. Warm up the sausages in it. Add spaetzle, also warm up. Wash parsley, shake dry, chop finely. Arrange lentil vegetables on plates, sprinkle with parsley. Mustard tastes good with it
Nutrition Facts
930 kcal
85 g
47 g
43 g
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