1. pour the lentils into a sieve and rinse well under running water.
Cook the Schäufele for 45 minutes until they are well tender, saving the gravy for the lentils. 3.
Cook the lentils in the beef broth or in the gravy for 1 hour until tender, add the diced potatoes and simmer for the last 20 minutes.
4. sweat the onion in butter, add flour and then add this roux to the cooked lentils, bring to the boil and thicken.
Season with salt and pepper, crème fraîche and a little vinegar.
Add the diced Schäufele and the Saitenwürstle. Sprinkle with parsley and bring to the table.
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