Lentils with spaetzle

Ingredients for 4 servings:

• 250 g lentils
• 2 tbsp vegetable broth
• 2 bay leaves
• 2 carnations
• 250 g flour
• 3 eggs
• 1 tbsp water
• 1 pinch of salt
• 2 tbsp vinegar
• 500 g meat sausage (Lyoner)

Instructions

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

First, wash the lentils and then heat them in a pot with enough water to lightly cover the lentils, along with the bay leaves, cloves, and vegetable stock. At the same time, heat another pot of salted water. In a bowl, add the flour, eggs, water, and salt and whisk with a hand mixer. Then beat with a wet wooden spoon to incorporate air into the batter. When the batter is ready, either scrape the spaetzle into the boiling water or press them into the water. Remove the spaetzle from the water when they float to the top and place them in a plate or container. Process the entire batter. Remove the bay leaves and cloves from the lentils and, if desired, add the vinegar. Add the spaetzle to the lentils and, to make it a little more runny and creamy, add more of the spaetzle water to taste. Finally, cut the Lyoner into small cubes, which everyone can add to their portion.