Lentils and Sparrows

(*) Cooking as in Swabia Ii Select lentils, soak for one night and cook the following day in fresh water together with the smoked meat and the cleaned and diced carrot (about 3/4 hour). Heat the butter fat and roast the flour in it until golden brown. Extinguish with lentils cooking broth. Season strongly with salt and freshly ground pepper. Mix in half of the vinegar and simmer on low heat for a good 10 minutes.

Add the lentils and perhaps season again. Simmer gently for a few minutes.

Shortly before serving, cut the meat into slices and season the lentils with vinegar to taste. If you are not sparing with vinegar, you will enhance the digestibility of the lentils and reduce their gas-forming powers.

Other preparations do without the Geselchte, then one eats separately heated boiling sausages in addition, which one calls in Swabia “Saitenwürste”. If hot sausages are used instead of smoked meat, the lentils are often cooked with a small amount of finely chopped, fried, lean smoked bacon. The flavor of the lentils can be enhanced by sautéing a finely chopped onion with the bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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