Warm Lentils with Sausage and Spaetzle

For the lentils: Peel the onion and place in a large saucepan along with the lentil, bay leaves and 1 liter (approximately 4 cups) water. Bring to a boil then reduce the heat and simmer for 35-45 minutes. Peel the carrot and finely dice. Cook in boiling salted water for 6-8 minutes. Melt the butter in a saucepan, add the flour and cook until light golden brown and nutty. Remove the onion and bay leaves from the lentils then add the lentils to the roux and slowly pour in the wine. Bring to a boil, stirring. Drain the carrots and add to the lentils. Add the vinegar and sugar and season with salt and pepper.

For the spaetzle: Whisk the flour, eggs, a pinch of salt and the water together until smooth. Bring a large pot of salted water to a boil, press the batter through a spaetzle maker into the boiling water and cook until they float to the surface. Remove the spaetzle with a slotted spoon and drain. Place in a serving bowl.