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