German Lentil Stew with Spatzle Noodles (Linsen mit Spatzle)

• 250 g lentils (1/2 lb)
• 1 medium potato, cubed
• 1 medium carrot, cubed
• 1 onion, diced
• 2 slices bacon, diced (optional - adds smoky flavor)
• 2-4 Tbsp apple cider vinegar (adjust to taste)
• 1 glassful red wine such as merlot
• 1 bay leaf
• 2 cups water or broth (more if needed)
• 4 German-style sausages (Saitenwurst if available)
• 200 g flour
• 2 eggs
• 1/2 tsp nutmeg
• 1 tsp salt
• 80-90 ml sparkling water or cold water (about 6 Tbsp)

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.

lentils, potato, carrot, onion, bacon, apple cider vinegar, red wine, bay leaf, water, sausages, flour, eggs, nutmeg, salt, water

Taken from cookpad.com/us/recipes/269888-german-lentil-stew-with-spatzle-noodles-linsen-mit-spatzle (may not work)