Swabian lentils with spaetzle

Ingredients for 4 servings:

• 300 g lentils
• Water
• 3 m.-sized onion(s)
• 2 bay leaves
• 1 m.-sized carrot(s)
• 350 g lean smoked pork belly
• 1 tsp black peppercorns
• 3 g allspice berries
• 3 juniper berries
• 1 clove(s)
• 40 g sunflower oil
• 40 g flour
• 1 tbsp, heaped tomato paste
• Broth (lentil cooking water)
• Broth (meat cooking broth)
• 250 ml red wine, dry
• Red wine vinegar or Aceto Balsamic vinegar
• 1 tbsp broth, granulated
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 30 minutes

simply

It’s best to use “Swabian Alb-Leisa” lentils, but Puy lentils, Beluga lentils, or mountain lentils also work. Plain lentils are the worst alternative, as they overcook. In a moderately large pot, bring the smoked pork belly to a boil with a coarsely diced onion, a bay leaf, the clove, the peppercorns, allspice, and juniper berries (crushed or pounded if possible) in as little water as possible. Let them simmer for an hour. Strain the broth through a sieve and reserve it, while keeping the meat warm. Due to the short cooking time, do not soak the lentils, as this could cause them to overcook. While the meat is cooking, sort through the lentils (they may contain small stones) and wash them. Place them in a moderately large pot. Finely dice an onion and the carrot (Swabian: yellow turnip) (about the size of the lentils), and add them to the lentils along with the bay leaf. Add enough water to just cover everything. Do not add salt, as this would make it difficult for the lentils to soften. Bring to a boil and then reduce the heat so that they are simmering gently in the covered pot. This will take 20–40 minutes, depending on the type and age of the lentils. Be sure to taste the lentils – they should still have some bite! Add a little water if necessary, so the vegetables should always be just covered with cooking water. When the lentils are still just firm to the bite, strain through a sieve, reserving the stock. Discard the bay leaf. Finely dice the third onion. In another pot, heat the oil, add the flour, and stir over medium heat until chocolate brown—the darker the better. Add the diced onion and tomato paste and sauté for 1 minute. Deglaze with the red wine and 250 ml of the cooking water from the lentils and meat, stirring. Dark roux should ideally simmer uncovered for about 30 minutes, which will help to remove the pungent flour flavor. Add the lentils to the sauce and return to the heat. If necessary, add a little more meat and/or lentil broth. The lentils shouldn’t become too soupy, however. Season to taste with the granulated broth, sugar, pepper, salt, and vinegar. Divide the meat into portions and reheat in the lentils, then serve everything together. Swabians eat this with spaetzle (homemade, of course) and sausages. If you don’t have them, Wienerle (traditional sausages) will also work. My “traditional Swabian mother-in-law” always made her lentils according to this recipe – and I’ve adopted it.