Spätzle with creamed lentils and Bockwurst

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 80 g lentils
• 1 cup sour cream or sour cream
• 250 ml vegetable stock
• some milk
• savory
• salt and pepper
• 200 g spaetzle
• 4 Bockwurst or Wiener

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Variation of Swabian spaetzle and lentils with strings

Soak the lentils in water for 2 hours (depending on the variety, maybe less time). Finely dice the onion, press the garlic or chop it finely, and fry both together in hot oil. Stir in the lentils, broth, and sour cream and simmer until the lentils are tender (about 15 minutes, depending on the previous soaking time). Add a little milk if desired, depending on the desired consistency of the sauce. Season the lentils with savory, salt, and pepper. Meanwhile, cook the spaetzle in salted water and heat the sausages. I usually add the sausages to the lentil pan to warm them up; this saves using a pan. To serve, divide the spaetzle between plates, pour the lentil-cream sauce over them, and place the frankfurters on top.