Lentils with spaetzle and string sausages

Name: Lentils with spaetzle and string sausages
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Dish lenses; 1 Onion; 100 g smoked; 7-10 Tbsp streaky bacon; 1 TABLESPOON oil - 2 bay leaves; 1 collar Soup Greens; 1 TEASPOON clear soup; 300 g dried spaetzle (or 800 g fresh spaetzle; chiller cabinet); 2 TABLESPOONS butter/margarine; 1 (approx. 20 g) heaped tbsp. flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS White wine vinegar; 4 String sausages (or Vienna or Frankfurt sausages); 1⁄2 Federation Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Dish lenses
1 Onion
100 g smoked
7-10 Tbsp streaky bacon
1 TABLESPOON oil - 2 bay leaves
1 collar Soup Greens
1 TEASPOON clear soup
300 g dried spaetzle (or 800 g fresh spaetzle; chiller cabinet)
2 TABLESPOONS butter/margarine
1 (approx. 20 g) heaped tbsp. flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS White wine vinegar
4 String sausages (or Vienna or Frankfurt sausages)
1⁄2 Federation Parsley

Directions

1
Rinse lenses. Peel onion. Dice onion and bacon. Heat the oil in a large pot. Brown the bacon in it, fry the onion. Add lentils, bay leaf and approx. 1 1⁄4 l water. Bring to the boil, cover and simmer for about 30 minutes.
2
In the meantime, peel or clean the soup greens, wash and cut into fine cubes. Add the stock to the lentils and simmer covered for about 15 minutes. Cook the dried spaetzle in plenty of boiling salted water for about 16 minutes.
3
Heat the fat in a small pan and roast the flour in it until golden brown. Stir in some lentil stock and then stir into the lentils. Simmer for about 3 minutes. Season with salt, pepper, vinegar and sugar.
4
Place the sausages on the lentils and heat.
5
Wash and chop the parsley. Drain the spaetzle. Arrange everything and sprinkle with parsley.
6
Drink tip: Pinot Gris, e.g. Verrenberger Lindelberg Kabinett trocken from the Hohenlohe eG winery.