Particularly hearty lentil stew

Ingredients for 4 servings:

• 1 ¼ liters of water
• 250 g lentils
• 6 sausages, Polish, hard
• 1 chili pepper(s)
• 1 schnitzel
• 600 g flour
• 250 ml milk
• 2 eggs
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

very simple, always works

Cut the schnitzel into small cubes, really small so it looks nice. Then fry it in olive oil in a steamer and crumble in the chili pepper. When the meat is browned all over, pour in the water and add the washed lentils and the Polish sausages. Then close the pot and let it boil vigorously until it reaches full pressure. Then simmer over low to medium heat for about 10-15 minutes. Turn off the stove and only open the lid when the valve is completely down again. Meanwhile, bring water to a boil and prepare the dumplings. Mix the flour, milk, and eggs into a thick batter. Use a tablespoon to scoop out dumplings and drop them into the water. Tip: If you dip the spoon into the hot water, the batter will slide off the spoon more easily the next time you make a dumpling. Let the dumplings sit until they float to the surface. To save energy, you can also cover the pot, but then you have to be careful that the water doesn’t boil over. When both are ready, open the steamer (careful, steam may still escape), pour the stew into a bowl, and place the dumplings on a flat plate. Balsamic vinegar goes particularly well with this. Depending on the chili pepper, the stew can be quite spicy.