Lentils with spaetzle

Ingredients for 4 servings:

• 250 g Alb lentils or lentils, green or brown
• 200 g bacon with rind
• 1 liter beef broth
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 1 tbsp tomato paste
• 1 shot of red wine
• 2 bay leaves
• 2 carnations
• 2 juniper berries
• e.g. red wine vinegar
• 1 small potato(s)
• 1 pinch of nutmeg
• e.g. Vienna sausages (string sausages)
• Salt and pepper, black
• n. B. Spätzle, homemade

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

in Swabian actually “Lentils and Spätzle” or “Lensa ond Spätzla”

Heat a tablespoon of butter in a saucepan. Peel and finely chop the onion, and sauté gently until translucent. Peel and finely chop the garlic, then add it. Turn the heat up slightly, add the tomato paste, and cook briefly. Deglaze with a splash of red wine and the beef stock. Add the lentils, bacon, bay leaves, cloves, and juniper berries, and simmer over low heat for about 45 minutes. Check occasionally to see if the lentils are tender. Continue simmering if necessary, adding a little more water if it becomes too thick. Add a little red wine vinegar and a pinch of nutmeg. Peel a very small potato and grate it into the pan using a fine grater. Remove the bay leaves and season to taste with salt, pepper, and more red wine vinegar, if desired. Remove the rind from the bacon, cut the bacon into four pieces, and heat one or two sausages per person in the sauce with the lid closed. Serve with homemade spaetzle. Tip: You can place the vinegar on the table so each guest can add a little of their own.