Lentil soup from Heidelberg's Grandma Wally

Ingredients for 4 servings:

• 250 g lentils
• 2 slice(s) smoked belly, raw or smoked pork
• 1 bunch of soup vegetables
• 2 liters of water
• 2 cubes of stock, about
• 1 bunch of parsley
• some vinegar (wine vinegar)
• 2 eggs
• ¼ tsp salt
• 250 g flour
• ⅛ liter of water, lukewarm
• possibly vinegar
• possibly sausages (Wiener)

Instructions

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

with spaetzle instead of potatoes

Place the lentils on the stove with 2 liters of water (lentils need about 45 minutes to cook). After 30 minutes of cooking, add the pork belly and cook. This adds a delicious flavor. Add the cleaned and finely chopped soup vegetables and cook. Only now, shortly before the end of the cooking time, add the stock cubes, otherwise the lentils won’t soften properly. If desired, prepare the spaetzle dough from the eggs, salt, flour, and remaining water and grate it into the soup. (Important: Do not cook the spaetzle in a separate pot and then add it to the soup; add the spaetzle dough directly to the soup. This gives it a better flavor and automatically thickens the soup.) Wash and chop the parsley, and scatter it over the hot soup. If you like, you can drizzle a few drops of vinegar over the soup at the table. Be careful! Do not let the vinegar boil, or the soup will curdle. If you don’t like belly meat, cut a Vienna sausage into the soup.