Swabian Lentils with Spaetzle and Frankfurters

Name: Swabian Lentils with Spaetzle and Frankfurters
Total time: 30 min
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

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Delicious recipe for Lentils with Spaetzle – a classic Swabian dish

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Cooking tools:

Spaetzle board
Offset spatula
Slotted ladle
Kitchen scale
Fine-mesh sieve
Peeler
Chef's knife
Cutting board
Saucepan
Pot
Skillet
Stove
Mixing bowl
Whisk
Measuring spoon
Plate

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