For the lentil stew cook plate lentils according to package directions, peel and coarsely dice carrots and Jerusalem artichokes, cook in salted water.
Melt olive oil with a little butter, sauté the finely chopped onions and garlic, add the coarsely diced zucchini and sauté briefly. Dust with flour, continue roasting, add soup and whipping cream, season and simmer for 10 minutes.
Add the cooked lentils and vegetables, stir in the sour cream and herbs, serve with cooked sausages cut into small pieces.
For the napkin dumplings, pour hot milk over the bread cubes, stir, let rest for half an hour. Then stir in the eggs and the onion and parsley sautéed in butter.
Season, twist into a wet napkin and boil gently in salted water for 45 minutes, slice and serve with the lentil stew.