German lentil stew with spaetzle (Linsen mit Spätzle)

Step 1/3

• ½ bouquet garni
• ½ onion
• 1 tbsp butter
• 50 g smoked bacon (diced)
• ¾ tbsp flour

• knife
• cutting board
• frying pan (large)
• cooking spoon

Peel and finely dice soup vegetables and the onion. Heat butter in a large pan. Sauté the onion cubes until translucent, then add remaining vegetables and bacon cubes and fry for approx. 5 min. Now sprinkle flour over it and stir carefully so that no lumps form.

Step 2/3

• 150 g mountain lentils
• ½ l broth
• 1 bay leaves

• sieve

Strain lentils in a sieve, rinse with cold water, and add them to pan. Add meat broth and bay leaves. Bring mixture to a boil once, then let simmer over medium heat for approx. 30 min. Until the lentils are soft. Stir occasionally and add a little more broth if necessary.

Step 3/3

• 250 g spaetzle
• 4 Vienna sausages
• 1¼ tbsp red wine vinegar
• ¼ tbsp mustard
• salt
• pepper
• sugar

• pot

Prepare spaetzle according to package instructions in a pot of boiling water and then drain them. Heat sausages in water in a second pot. Season lentils with red wine vinegar, mustard, salt, pepper, and a little sugar and remove the bay leaves. Arrange Spätzle on plates, spoon the lentils over them, and serve with the sausages.

Enjoy your meal!