INGREDIENTS (FOR 4 PEOPLE)
Lentils
1 white onion
100 g celery
1 carrot
½ stalk of leek
300 g Swabian Alb lentils
300 g smoked pork belly
1.5 l vegetable stock
Brown veal stock, red wine vinegar, salt,
sugar, chopped parsley
Roux
50 g butter
100 g flour
Spaetzle
250 g flour
3 eggs
50 ml sparkling water
5 g salt
Pinch of nutmeg
Preparation:
Lentils
Soak the lentils overnight. Dice onion, celery, carrot, and leek. Sauté everything except the leek in a little oil. Season with salt and sugar, add pork belly in one piece. Now pour in the lentils and cover with the stock. Simmer until the lentils are soft. Add the diced leek and stir in the roux. Season with salt, nutmeg, brown veal stock, red wine vinegar, and chopped parsley to taste.
Dark roux
Heat butter in a saucepan until it foams. Slowly stir in the flour and brown slightly over medium heat. Allow the brown roux to cool and stir into the cooked lentils. This adds a nice creamy consistency.
Spaetzle
Mix the flour, eggs, sparkling water, salt, and nutmeg in a bowl. Traditionally, the spaetzle dough is beaten by hand until bubbles begin to form and the mixture is smooth. Now let the spaetzle batter rest for 30 minutes. Afterward, scrape the spaetzle into a pot of bowling salted water and let cook for approx. 5 minutes. Rinse in cold water. Sauté spaetzle briefly in butter and serve.
Bon appétit!