Swabian sour lentils

Ingredients for 4 servings:

• 250 g lentils
• 750 ml meat broth
• ½ bunch soup vegetables
• 1 slice(s) bacon, streaky smoked
• ⅛ liter red wine
• 4 tbsp vinegar (red wine vinegar, in a pinch you can also use brandy vinegar)
• 1 onion(s)
• 40 g flour
• 20 g butter
• 4 pairs of sausages (string sausages)
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the lentils and soak for 8 hours, then drain and set aside. Combine about 750 ml of meat broth with the lentils in a saucepan and bring to a boil. Wash, trim, and finely dice the soup vegetables and add to the lentils. Add the bay leaf and bacon. Simmer over low heat for about 1 hour, until the lentils are soft. Peel and finely chop the onion. In a separate saucepan, heat the butter and gently fry the onions over low heat. Sprinkle with the flour, stirring constantly, and sauté until golden brown. Gradually add the red wine and vinegar, stirring constantly. Add the lentils and cooking broth and simmer for about 20 minutes over medium heat. Season with salt and pepper to taste. Place the sausages on top of the lentils and let them heat through for about 10 minutes. Serve with spaetzle. Tip: Always add salt to the lentils after cooking, otherwise they won’t soften.