Boil the lentils in water. Everyone has to decide for themselves how firm they should be. Drain after the cooking time. I always cook the pork belly. Melt the butter in another saucepan or heat the olive oil and sauté the onion. Add the tomato paste, Erös Pista or Chilli and the mustard, stir and dust with flour. Deglaze the whole thing with the vegetable stock and make a roux. Now stir in the lentils and refine with the red wine and vinegar. Season again with salt, pepper, possibly red wine and vinegar.

For the spaetzle, stir all the ingredients together until the dough bubbles and flows slowly from the wooden spoon. Put on a large saucepan that is at least half full with salt water.

Put the dough in portions into the boiling water with the spaetzle press, the perforated plate or scraped off the board. Bring to the boil and take out.