Lentils and sparrows

Ingredients for 4 servings:

• 300 g lentils
• 1.2 liters of water
• 3 carnations
• 2 small bay leaves
• 1 large onion(s), diced
• 250 g smoked bacon
• 1 shot of red wine vinegar
• 250 g flour
• 3 eggs
• 100 ml milk
• Salt
• 1 stale roll
• 1 dash of olive oil
• 1 tbsp flour
• Vinegar
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours

Franconian lentil stew with bacon and flour dumplings

Soak the lentils in 1.2 liters of water for 3-4 hours. Then transfer them to a pressure cooker, add the diced onions, cloves, bay leaf, bacon, and a pinch of salt. Add a good splash of red wine vinegar. Let the whole thing cook in the pressure cooker for about 30 minutes. (In a regular pot, it takes about an hour.) Meanwhile, for the sparrows, dice the bread roll and mix it with the flour, eggs, milk, and a pinch of salt to form a dough. Then, using a medium spoon, add the sparrows to boiling water and simmer for about 10 minutes. After opening the pressure cooker, dice the bacon. In a small pan, cook the roux with a splash of olive oil and a tablespoon of flour until light brown and add it to the stew. Bring back to a boil briefly and season to taste with vinegar and salt. Serve the lentil stew with the sparrows.