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Soak the lentils to remove phytic acid, then drain and rinse
Precook the lentils in a large pot
Heat clarified butter and add flour to make a brown roux, stirring until dark
Add tomato paste to the roux and roast briefly
Deglaze the roux with cold lentil cooking water using a whisk
Add the precooked lentils to the roux mixture
Create a spiked onion by piercing a bay leaf with a clove and add to the lentils
Add vinegar and let simmer
Season with salt, vegetable broth powder, and spice mix to taste
For spaetzle: beat eggs with salt, let rest, then gradually add coarse wheat flour
Bring salted water to boil and grate spaetzle batter into the water
Cook spaetzle until they float and are fluffy
Drain spaetzle and reheat gently in hot water or butter
Heat sausages in a steam cooker at 80°C to prevent rupturing
Plate lentils, spaetzle, and sausages together and serve hot