Lentils and spaetzle – truly Swabian

Ingredients for 2 servings:

• 1 cup(s) lentils
• some fat
• 1 tbsp flour
• 1 pinch of salt
• 1 tbsp tomato paste
• 1 bay leaf
• ½ cube of meat broth
• ½ pack of sauce powder
• some vinegar
• 300 g flour
• 4 eggs
• ½ tsp salt
• some mineral water
• possibly pork, 1 piece of cooked belly

Instructions

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

Bring the lentils to a boil with a little water in a pressure cooker, then drain the water. Cook the lentils again with water in the closed pressure cooker for about 10 minutes until the second ring is visible. Heat the fat, add 1 tablespoon of flour and brown. Add 1 pinch of salt and 1 tablespoon of tomato paste. Deglaze with water. Add 1 bay leaf and half a meat stock cube. If you like, you can mix half a packet of gravy powder with water to thicken the sauce slightly. Finally, add vinegar. Add the sauce to the cooked lentils. The lentils taste even better if you cook a piece of cooked belly with it, for example. For the spaetzle: Mix 300g of flour, eggs, salt and a little mineral water and beat until bubbles form. Then use a spaetzle press to press the dough into a pot of boiling salted water and wait until the spaetzle rise to the surface. Skim off the liquid with a ladle and refresh briefly in cold water. Good luck! Oh yes, and of course, sausages are a must.