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Traditional Swabian Spaetzle with lentils
- Chop the onion, carrot and bacon and slightly fry in a pot with some oil.
- Add the stock and the bay leaves.
- Rinse the lentils under running water and add to the pan. Cook for 20 to 30 minutes until tender.
- Pour in the red wine vinegar and season with salt and pepper.
- Cook the Spaetzle in a pot with boiling salted water until al dente.
- Heat up the sausages in hot water.
- Serve the lentils with the Spaetzle and sausages.
Ingredients [4 servings]
- 18 oz ALB-GOLD Spaetzle „Imperial“
- 14 oz green or brown lentils, dried
- 4 cups vegetable stock
- 1 onion
- 1 carrot
- 2-3 slices lean smoked bacon
- 2 bay leaves
- salt and pepper
- oil 2-3 tbsp
- red wine
- 4 pairs Frankfurter sausages