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Linsen mit Spätzle

Serves 4 to 6 Entree vegetarian

Linsen mit Spätzle

Linsen mit Spätzle hails from the heart of Swabia, a region where culinary traditions are as comforting as the rolling hills. This dish is a staple of home kitchens, making regular appearances on tables during the colder months, when its warmth is most appreciated. Swabians approach it with a no-nonsense attitude; butter or clarified butter is used generously, and seasoning is guided by instinct rather than exact measures.

Expect a hearty, earthy flavor from the brown lentils, complemented by the subtle sweetness of carrots and the gentle tang of vinegar. The Spätzle, tender and slightly chewy, creates a satisfying base that soaks up every bit of the savory lentil broth. Optional Saitenwürstle adds a smoky depth, making it perfect for those who enjoy a meaty touch. This dish requires no elaborate presentation; it is meant to be enjoyed, often with second helpings readily encouraged.

Ingredients

  • 300 gbrown lentils
  • 300 gSpätzle
  • 1onion
  • 2carrots
  • 2 tbspvinegar
  • 1 tbspsugar
  • 2bay leaves
  • 2 tbspbutter
  • Saitenwürstleoptional, for non-vegetarian tables
  • to tastefine sea salt and black pepper

Method

  1. Begin by rinsing 300 g of brown lentils under cold water to remove any debris. Peel and finely chop 1 onion, and peel and dice 2 carrots into small, even pieces. This ensures they cook evenly and blend well with the lentils. Set these aside separately.
  2. In a large pot, melt 2 tbsp of butter over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. The onion should be sweet and tender, not browned, as this forms the flavor base for the dish.
  3. Add the diced carrots to the pot and continue to cook for another 5 minutes, stirring occasionally. The carrots should start to soften but still hold their shape. This step enhances the sweetness of the carrots and integrates their flavor with the onions.
  4. Stir in the rinsed lentils, 2 bay leaves, 2 tbsp of vinegar, and 1 tbsp of sugar. Add enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook until the lentils are tender but not mushy, about 25-30 minutes. The lentils should hold their shape and have a creamy texture when bitten.
  5. While the lentils are cooking, bring a separate pot of salted water to a boil. Add 300 g of Spätzle and cook according to package instructions until they float to the surface and are tender. Drain the Spätzle and set aside.
  6. Once the lentils are cooked, remove the bay leaves and season the mixture with fine sea salt and black pepper to taste. If using Saitenwürstle, add them to the pot to warm through for a few minutes.
  7. Combine the cooked Spätzle with the lentil mixture, stirring gently to coat the Spätzle in the sauce. Taste again for seasoning, adjusting salt and pepper as needed. Serve warm, optionally with crusty bread or boiled potatoes on the side for a comforting, hearty meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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