Linsen mit Spätzle, normally accompanied by wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.

Ingredients for the lentils:

• 400g lentils
• 2 carrots
• 1 onion
• 80g celeriac
• 200g bacon
• 2 tsp rapeseed oil

Ingredients for the spaetzle:

• 4 eggs
• 400g flour
• 130ml mineral water
• 1 tsp salt

Preparation:

Total time: 1 hour

Peel the carrots, onions and celery, then cut the bacon and vegetables into small cubes. Fry the bacon and diced vegetables in a pan with the oil and then add the lentils and vegetable stock to deglaze. Now add a little vinegar and simmer the lentils over a medium heat for half an hour. For the spaetzle, first bring a pan of salted water to the boil. While the pan is boiling, mix the flour with the eggs and a little salt in a mixing bowl to make a thick dough for the spaetzle. When the water is boiling, either press the dough into the water using a spaetzle press and boil for approx. 1 minute until the spaetzle float to the surface or scrape the spaetzle into the water. The side sausages must be warmed up in hot water for approx. 5 minutes.

Utensils:

• Cutting board
• Saucepan
• Wooden spoon
• Ladle or spoon
• Lid
• Large saucepan
• Bowl
• Whisk or wooden spoon
• Spaetzle press
• Slotted spoon
• Chef’s knife