Swabian pasta salad with Heckengäu lentils

Ingredients for 3 servings:

• 500 g Spätzle, from the refrigerated section
• 1 cup of Alb lentils (Heckengäu lentils), approx. 200 g
• 3 cups water
• 1 m.-sized onion(s)
• 5 pickles
• 150 g carrot(s), from the jar
• 2 tbsp soup vegetables, dried
• 100 ml apple cider vinegar
• 100 ml vegetable broth, strong
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 tbsp cucumber water
• 200 g ham sausage
• n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the onions, pickles, and carrots. Dice the ham sausage (which will be added to the salad at the end). Mix the lentils with the soup vegetables and add 3 cups of water. Bring to a boil and simmer for about 20 minutes. Drain the lentils. Stir in the onions, cucumbers, and carrots. Heat a little oil in a pan and toss the spaetzle in it. For the dressing, mix the apple cider vinegar, vegetable stock, tomato paste, pickle juice, and mustard. Add the lentils to the spaetzle in the pan. Mix everything together. Deglaze with the dressing. Stir everything in thoroughly again and then let cool. Sprinkle the ham sausage cubes on top before serving.