Linsen mit Spätzle
Linsen und Spätzle is lentil stew from southern Germany with carrots, potatoes and sausage served over fluffy egg noodles called spaetzle or spätzle. It's probably my favorite German comfort food that my mom used to make us! Packaged spätzle or egg noodles work well, but homemade spaetzle are so fluffy and delicious you should try it at least once! You can make with or without a spätzle press ;)
Background: This is a specialty in southern Germany, in the Black Forest area and Stuttgart. My mom, who's from Stuttgart, taught me this recipe! She used to make it when we lived in Germany, and when I go visit her now, I always request it.
- Lentils (250 g | 1/2 lb)
- Potatoes, cubed (1 medium)
- Carrots, cubed (1 medium)
- Onion, diced (1)
- Bacon, diced (optional) (1 or 2 slices)
- Apple cider vinegar (2-4 Tbsp, adjust to taste)
- Red wine such as Merlot (1/2 cup or so)
- Bay leaf (1)
- Water or broth (2 cups, more if needed)
- German-style sausages (4 or 5)
- - SPÄTZLE - (Make homemade with this recipe or used packaged noodles)
- Flour (200 g)
- Eggs (2)
- Salt (1 tsp)
- Sparkling water (cold water is okay too) (60-80 ml)
Soak lentils overnight and drain. (If you don't have time, bring to a boil from cold water, cook for 2-3 minutes and discard water.)
Cube the carrots and potatoes. Dice the onion and bacon.
In a large pot, heat a little oil and cook the onions and bacon until onions are translucent.
Add carrots, potatoes, lentils and bay leaf to the pot and pour in enough water and/or broth to cover everything. Bring to a boil.
Add red wine and reduce heat to a simmer. Cook about 30 minutes or until soft the lentils are soft.
Add whole sausages and let cook another 5-10 minutes.
Add apple cider vinegar and a little more red wine. Bring to a simmer again and let cook for a few more minutes, or until the stew becomes thick and porridge-like.
Prepare spätzle batter. (if using packaged noodles, cook according to instructions).
Mix flour, eggs, salt and sparkling water in a bowl. Sparkling water makes the spätzle fluffier, but regular cold water is fine too.
The batter should be somewhat runny but thick enough that it sticks together to some degree.
Time to cook the spätzle (do so in batches if necessary): In a large pot, bring water to a boil and add a spoon full of salt.
If you're like me and don't have a spätzle maker, you can use the cutting board method: Put some of the batter on a cutting board and using a knife, cut and scrape small bits of batter into the boiling water.
To make with spätzle press or wide-holed colander, press the batter though that so it drops into the boiling water.
The noodles will get fluffy as the cook and float to the top. When the float to the top, remove with a slotted spoon into a colander/strainer.
Let spätzle drain and immediately divide into serving plates.
Spoon over the cooked lentils.
Serve and add a splash more apple cider vinegar, and salt & pepper if you like. The dish should have a nice hint of vinegar taste.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.