Lentils with Sausages and Spaetzle

Ingredients

• 1 onion
• 250 g brown table lentils
• 2 Bay leaves
• 1 Carrot
• Salt
• 2 tbsp butter
• 390 g wheat flour type 1050
• 120 ml Vegetable broth
• 4 tbsp vinegar
• Pepper
• 2 Eggs
• 4 pairs Vienna sausages

Instructions

1. 1.

   Peel the onion. Cook the lentils with the onion, bay leaves and 1 l water for 35–45 minutes until tender. Meanwhile peel and dice the carrot. Boil in salted water for 6–8 minutes. Heat butter in a pot, add 1 tbsp flour and sauté until golden brown.

2. 2.

   Remove the onion and bay leaves from the lentils. Add the lentils to the roux and pour in vegetable broth. Bring everything to a boil while stirring once. Drain the carrots and add them. Season the lentils with vinegar and pepper.

3. 3.

   For the spaetzle, whisk the remaining flour with eggs, salt and 200 ml water into a soft batter that bubbles. Boil plenty of salted water. Spoon portions of the batter through a spaetzle cutter into the boiling water. Remove the spaetzle with a slotted spoon, let them drain and place in a bowl.

4. 4.

   Heat the sausages in hot water for 10 minutes until warm. Serve together with the lentils and spaetzle.