Alena was so excited when she saw what was for dinner. She had seconds, and both girls cleaned their plates. I did not stop at the German butch to get Wieners, so instead I added little mini sausages we get at New Seasons {Alena calls them "kleine Wuerstle"}. It turned out so good - just delicious, warm, and filling
Linsen {Swabian Style Lentils}
2 C of green lentils
2 bay leaves
1 bullion cube {be sure to read the label to make sure it is dairy free}
Water
Splash of vegetable/olive oil
2-3 onions cut into fine rings
2-3 Tbl flour
250 ml red wine
250 ml water
Salt, Pepper to taste
3-4 tsp red wine vinegar
1. Cook the lentils. Add lentils, bay leaves , bullion cube, and cover with water {water should cover
the lentils by at least an inch}. Bring to a boil, stir, and reduce heat. Cover, simmer at low
temperature until the lentils are soft. {Be sure to check on them every so often to make sure there
is enough liquid in the pot - you may have to add more water}
2. Prepare onions. Add splash of oil to a pan and when hot add the onion slices. Keep heat at medium,
and cover until onions are soft {be careful not to burn them}, then
3. pour flour over the onion mixture and stir it all up, then
4. add water and flour, carefully stirring it into the onion flour mixture to make sure to get rid of
any flour lumps. Bring to a boil, until the mixture starts to thicken and reduces a little {do not
let it get too thick}, then
5. add salt, and pepper to taste.
6. Pour onion mixture into the soft lentils and stir it all up. Adjust salt, pepper, and add red vine
vinegar {I like to add more vinegar to mine - add to taste}
7. {Optional} Add sausages to the lentils and warm them up gently in the lentil mixture
Serve with Spaetzle, and mixed salad!