Lentils with Sparrows

Rinse lentils and soak in cold water for one night. Boil lentils with bay leaves until soft (water must go well over the lentils, because they are still rising). Chop onion and fry in the chopped bacon sautéed with 2 tbsp oil.

Add flour and fry everything together until well browned. Add the lentils, adding a little of the lentil cooking water at a time as needed. Seasoning. Lentils can be reheated a few times.

Whip up a tough dough from the ingredients for the sparrows, working it with the dough hook or wooden spoon until it bubbles. If the amount of flour is not right because of the size of the eggs, either add a tiny bit of water or use more flour.

Either scrape the sparrows from the board or use a sparrow press to scrape or press them into boiling salted water. The water must always make bubbling as long as you put the sparrows. As soon as they rise, take them out with a slotted spoon, drag them through fresh, hot salted water and then arrange them on a heated platter.

If you heat the oven to 150 °C and put a little butter on the plate, you can keep the sparrows warm during the scraping.

Tips: Quite elaborate, but good.

Swabian

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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