Vegetable Lentil Stew with Sparrows

Preparation (about 45 min):

Tip in advance: Harvest all the kitchen herbs in the garden, coarsely chop and put in ice cube tray form. Then fill with beef broth and freeze in the freezer. Take out the cubes and form them into a bag – this way you always have herb tomatoes available for the winter.

Peel and finely dice the onions. Peel and finely press the garlic clove, clean the leek, peel the carrots and celery and dice everything together.

Sauté the onions in hot olive oil until translucent, add the diced vegetables and sauté. Add lentils and garlic, a little bit of thyme, season with pepper and fill up with clear soup. Bring everything to a boil, simmer – until the lentils are soft. Then add two cubes of herbs and season.

Mix the rye flour with eggs, a little bit of water and a little bit of oil. Then season with salt, pepper and nutmeg. Later, beat the dough until it bubbles. Put the dough on a spaetzle slicer form and with the dough card spread the quantity in bubbling salted water.

Let it boil once and then let it stand for two to three minutes.

Add the spätzle to the stew form.

Cut the sausages into coarse slices, add them to the stew and cook until hot. Serve the stew in a deep dish, sprinkle with chives and garnish with thyme.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs

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