Swabian lentils with spaetzle and string sausages

Ingredients for 2 servings:

• 1 onion(s)
• ½ stalk(s) leek
• 1 carrot(s)
• 2 slices celeriac (medium slices)
• 150 g lentils, if possible, real Alb lentils
• 150 g smoked belly (juniper belly)
• 500 ml vegetable stock
• 1 small potato(s)
• 4 sausages (string sausages or Wienerle)
• 2 tbsp oil
• salt and pepper
• nutmeg
• 2 tbsp red wine vinegar to taste
• 250 g spaetzle (refrigerated or homemade)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Family recipe

Dice the onions. Slice the leeks and carrots. Dice the celery. Peel and grate the potatoes. Sauté the onions first, then the vegetables, but without the potatoes. Brown the bacon, then add the lentils (they can be soaked, but don’t have to be). Now pour in the stock and cook for about 15 minutes if soaked, or longer if dried (most lentils can be cooked without soaking). After about 8 minutes, add the grated potatoes. When the lentils are cooked, season with the spices and vinegar. Heat the sausages. Heat the spaetzle according to the package instructions or make your own spaetzle in the same cooking time as the lentils (recipes in the database). Serve the lentils with the sausages and spaetzle.