Lentils with spaetzle and string sausages

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 300 g Dish lenses
  • 100 g streaky smoked bacon
  • 2 TABLESPOONS Oil
  • 3-4 Tbsp Butter
  • 2 TABLESPOONS + 250 g flour
  • 1 TABLESPOON Tomato paste
  • 1⁄8 l dry red wine
  • 3 TSP Meat broth (instant)
  • 2 Bay leaves
  • 5 Juniper berries
  • 7-10 Tbsp S
  • 5 Eggs (Gr. M)
  • 4 Stem(s) Parsley
  • 8 Stringed sausages (e.g. Wiener or Frankfurter sausages)
  • 1-2 TABLESPOONS Balsamic vinegar

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