| ≥1 piece |
1 small onion
2 tbsp oil
1,5l stock
150g lentils
2 small red peppers (about 300g)
5 tsp vinegar
1 tbsp curry powder
salt and pepper
6 Rhineland sausages
150g fresh spaetzle pasta (ready-to-cook product)
100g Abraham Westphalian smoked ham, diced
Peel and chop onion and braise in hot oil together with the diced Westphalian smoked ham. Add half of stock and the lentils. Cover and leave to simmer for 1/2 hour, gradually adding the remaining stock. Clean red peppers, wash and dice. Season the stew. Cut the sausages into small pieces, add with the spaetzle. Leave to simmer for 10 minutes, but do not allow to boil. Then taste and add seasoning as necessary.