Danny's Swabian Lentils

Ingredients for 4 servings:

• 250 g lentils, preferably Alb lentils
• 4 large carrots, diced
• ½ large celery, diced
• 2 slice(s) smoked belly, thick
• 400 ml red wine, good
• 400 ml water
• 5 tbsp vinegar
• 2 bay leaves
• salt and pepper
• 30 g butter
• 5 tbsp flour
• 4 pairs of sausages (string sausages or Wienerle)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

delicious lentils with root vegetables, red wine and bay leaves

Cook the lentils with the diced vegetables, water, red wine, vinegar, a little salt, pepper, bay leaves, and smoked pork belly in a pressure cooker on level 2 for about 10 minutes. Heat the butter in a pan and add the flour. Stirring constantly, let the roux brown nicely, but not too dark, and then add it to the boiling lentils, stirring well to prevent burning. Then add the sausages to heat through and turn off the heat. You can then make homemade spaetzle or use store-bought spaetzle.