-
1
Soak lentils overnight and drain.
-
2
(If you don't have time, bring to a boil from cold water, cook for 2-3 minutes and discard water.)
-
3
Cube the carrots and potatoes.
-
4
Dice the onion and bacon.
-
5
In a large pot, heat a little oil and cook the onions and bacon until onions are translucent.
-
6
Add carrots, potatoes, lentils and bay leaf to the pot and pour in enough water and/or broth to cover everything.
-
7
Bring to a boil.
-
8
Add red wine and reduce heat to a simmer.
-
9
Cook about 30 minutes or until soft the lentils are soft.
-
10
Add whole sausages and let cook another 5-10 minutes.
-
11
Add apple cider vinegar and a little more red wine.
-
12
Bring to a simmer again and let cook for a few more minutes, or until the stew becomes thick and porridge-like.
-
13
Prepare spatzle batter.
-
14
(if using packaged noodles, cook according to instructions).
-
15
The batter should be somewhat runny but thick enough that it sticks together to some degree.
-
16
Time to cook the spatzle (do so in batches if necessary): In a large pot, bring water to a boil and add a spoon full of salt.
-
17
If you have a spatzle press, press the batter through it into the boiling water.
-
18
Method 1: The cutting board method: Put some of the batter on a cutting board and using a knife, cut and scrape small bits of batter into the boiling water.
-
19
Method 2: Use a wide-holed colander or something similar.
-
20
Press the batter though that so it drops into the boiling water.
-
21
The noodles will get fluffy as the cook and float to the top.
-
22
When the float to the top, remove with a slotted spoon into a colander/strainer.
-
23
Immediately dunk the finished noodles into some warm water, which prevents them from sticking together.
-
24
Drain and divide onto plates.
-
25
Spoon over the cooked lentils.
-
26
Serve and add a splash more apple cider vinegar, and salt & pepper if you like.
-
27
The dish should have a nice hint of vinegar taste.
