Swabian Lentils with Spaetzle and Frankfurters | Hengstenberg

Ingredients

• 400 g lentils (green lentils or brown lentils)
• 2 carrots
• 1 onion
• 80-100 g celeriac
• 10 tbsp Hengstenberg "Altmeister" vinegar
• 250 g belly pork (smoked)
• 4 frankfurters (i.e. boiled sausages. In some regions of Germany these are called "Wiener" sausages)
• 500 ml vegetable stock (alternatively you can also use beef bouillon)
• 3 bay leaves
• 2 tbsp rapeseed oil
• Black pepper
• 4 eggs
• 400 g flour (German type 550)
• 130 ml mineral water
• 1 tsp salt