Lentils and spaetzle

Ingredients for 4 servings:

• 350 g Lentils (variety: “Alb-Leisa”)
• 500 ml water
• 1 turnip(s), yellow, finely diced
• 1 onion(s), finely diced
• 1 piece(s) celery, finely diced
• 1 tbsp tomato paste
• 150 g bacon, diced, fried
• 5 tbsp vinegar
• 150 ml vegetable broth, strong
• 4 pairs of sausages (Wiener)
• 1 tbsp clarified butter
• n. B. Spätzle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Sauté the onion, yellow beetroot, celery, and tomato paste vigorously in clarified butter and deglaze with 500 ml water. Add the lentils to the cold water and simmer for about 30 minutes without salt, adding more water if necessary. Add the bacon, stock, vinegar, and sausages and let stand for about 15 minutes, seasoning to taste. If desired, you can add smoked sausages. Serve with hand-grated spaetzle. Alb-Leisa lentils don’t overcook like traditional lentils; they always retain their bite.