Lentil pan with spaetzle

Ingredients for 4 servings:

• 1 can Lentils , with soup vegetables
• 1 small onion(s), diced
• 3 spring onions, cut into rings
• 2 cucumber(s) (pickles), sliced
• some clarified butter
• 2 stalks of flat-leaf parsley, finely chopped
• 4 sausages, preferably Wienerle
• 250 g flour
• 2 m.-sized eggs
• 100 ml water
• ½ tsp salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Strain the liquid from the lentils. Heat the clarified butter and sauté the diced onion and spring onion rings until translucent. Add the lentils, parsley, and pickled gherkins and heat through. Wienerle can be cut into slices or heated whole. For the spaetzle, combine the flour, eggs, water, and salt into a smooth batter. Stir the batter vigorously and scrape it into boiling salted water using a spaetzle board. You can also use a spaetzle grater. Let the spaetzle simmer until tender, skim off any excess liquid, and mix with the lentils.