Detective Pux here, ready to solve the case of the perfect Schwäbische Linsen mit Spätzle und Saitenwürstchen. This dish is another regional specialty from Swabia in Germany, and it's a hearty and satisfying meal that's perfect for a cold winter day. Let's get started!

Tip #1: Choose the right lentils. The lentils are the base of this dish, so you want to make sure you choose the right ones. For this recipe, it's best to use brown or green lentils, as they hold their shape well and have a nutty flavor that goes well with the other ingredients.

Tip #2: Make your own Spätzle. Spätzle is a type of egg noodle that's traditionally served with this dish, and it's best when it's homemade. To make the Spätzle, you'll need flour, eggs, salt, and water. Mix the ingredients together to form a dough, then press it through a Spätzle press or a colander into boiling water.

Tip #3: Don't skimp on the Saitenwürstchen. Saitenwürstchen is a type of sausage that's typically made from pork and beef, and it's a staple in this dish. Make sure you use high-quality sausages that are well-seasoned and juicy.

And now, without further ado, here's the recipe for the perfect Schwäbische Linsen mit Spätzle und Saitenwürstchen for 4 people:

Ingredients: For the lentils: -1 cup brown or green lentils -1 large onion, chopped -2 cloves of garlic, minced -2 carrots, diced -2 stalks of celery, diced -2 tablespoons tomato paste -4 cups chicken or vegetable broth -1 teaspoon salt -1/2 teaspoon pepper

For the Spätzle: -2 cups all-purpose flour -3 large eggs -1/4 teaspoon salt -1/4 cup water

For the Saitenwürstchen: -4 high-quality sausages

Instructions:

1. To make the lentils, sauté the onion, garlic, carrots, and celery in a large pot until they are soft and fragrant. Add the lentils, tomato paste, broth, salt, and pepper, and bring the mixture to a boil. Reduce the heat and let the lentils simmer for 30-40 minutes, or until they are soft and tender.
2. To make the Spätzle, mix together the flour, eggs, salt, and water in a large bowl until you have a smooth dough. Let the dough rest for 10 minutes.
3. Fill a large pot with salted water and bring it to a boil. Press the dough through a Spätzle press or a colander into the boiling water, and cook the Spätzle for 3-4 minutes, or until they float to the surface. Drain the Spätzle and toss them with a little bit of butter.
4. To cook the Saitenwürstchen, grill them over medium heat for about 8-10 minutes, or until they are cooked through and crispy on the outside.
5. Serve the lentils in bowls, topped with the Spätzle and Saitenwürstchen. Serve with a dollop of mustard and a slice of bread, if desired.

And there you have it, the perfect Schwäbische Linsen.