Wash the lentils and soak them in plenty of water overnight. Strain the lentils, keep the soaking water. Put the red wine with the lentils in a saucepan and add enough of the soaking water to cover the lentils well, discard the rest. Peel and quarter the apple, remove the core, cut the pulp into small pieces and mix with the lentils.
Halve the onion and garlic lengthways, cap both ends, peel and chop well. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Heat the sunflower oil in a pan, add the smoked meat, onion and garlic pieces and fry until the onions are translucent. Add the remaining ingredients to the lentils and simmer for 30 minutes.
Heat the sunflower oil in a pan to thicken, stir in the flour and fry until medium brown. Deglaze with the orange juice and vinegar. Mix in the Tabasco and mix the creamy broth with the lentils.
Mix the ingredients for the spaetzle into a smooth, thick dough and press it into boiling salted water with a spaetzle swirl. Strain the spaetzle floating above and rinse briefly. Fry in the butter until light brown on one side (see picture).
Cut the sausages crosswise into 2 cm thick slices and add the lentils 10 minutes before the end, removing the cinnamon stick and cloves. Keep the bay leaves for garnish.
Spread the spaetzle and lentils on the serving bowls, garnish, serve warm and enjoy.