Weigh and wash the lentils until the wash water remains clear and strain. Warm the water well lukewarm and dissolve the chicken broth in it. Add the lentils and leave to swell overnight. Use 100 g of this broth, discard the rest. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Put the brewing water and salt in a blender and puree for 1 minute at high speed.
Put in a Dutch oven. Cut an approx. 4 cm long piece from a carrot and work it into thin threads.
Add the lentils with all the ingredients from red wine vinegar to bay leaves and bring to a simmer with the lid on. Cut the bacon into small cubes. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Fry the bacon in the sunflower oil until it smells fragrant, add the onions and garlic and fry until they get some color. Add to the lentils together with the oil.
Beat the eggs and whisk well with the salt and pepper. Work in enough flour until a sluggish, liquid dough is formed. Bring salted water to the boil in a tall saucepan and bring the dough into the boiling water using a device (spaetzle float or slicer) or scraping from the board. As soon as they swim up, strain with a foam sieve, rinse briefly, put in a pan and fry briefly with the sunflower oil.
8 minutes before the end, remove the cloves from the lentils, add the sausages and the carrot threads. Spread the spaetzle on the serving plates, add the lentils and finish with a sausage. Serve hot and enjoy.