Lentils with spaetzle and string sausages

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the lenses, rinse disc lenses in a sieve. Finely dice the bacon. Heat oil and 1 tbsp. butter in a saucepan. Fry the bacon briefly. Dust with 2 tablespoons of flour and sauté briefly while stirring. Stir in tomato paste and briefly sauté.

2. 2

   Add lenses. Deglaze with wine and 900 ml water, bring to the boil and stir in the stock. Add bay leaf and juniper. Simmer covered for 45-50 minutes until the lentils are soft. Stir again and again.

3. 3

   For the spaetzle mix 250 g flour, 1⁄2 TL salt and 1 Msp nutmeg in a bowl. Add eggs. First beat with a whisk, then by hand or with a wooden spoon to a smooth dough until the dough starts to bubble.

4. 4

   Bring plenty of salted water to the boil in a large pot. Moisten a wooden board and a scraper or kitchen pallet. Spread 1-2 tablespoons of dough on each board and scrape spaetzle into the boiling water. Cook for 2-3 minutes.

5. 5

   Then lift it out of the water with a skimmer, put it into a sieve, quench cold and let it drain.

6. 6

   Wash parsley, shake dry and chop finely. Heat the sausages briefly in hot water. Melt 2-3 tablespoons of butter in a large pan. Heat the spaetzle in it. Season lentils with 1 pinch of nutmeg, vinegar, sugar and salt if necessary.

7. 7

   Do everything. Sprinkle with parsley.

Nutrition Facts

KCAL
920 kcal

CARBS
57 g

FATS
55 g

PROTEINS
38 g