One of my all-time favorite German comfort dishes, this German lentils recipe, known as Linsen mit Spätzle, is made the way my Mutti and Oma make it in authentic Swabian fashion. The combination of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it’s a favorite dish throughout Germany! If the national dish of Swabia were put up for vote, Schwäbische Linsen mit Spätzle would certainly be one of the finalists. I’m from the Stuttgart area of Baden-Württemberg and this was a frequent and welcome dish in our home. I have fond memories of making this dish with my Mutti and every time I make it now it’s a nostalgic experience. If you’ve lived in southern Germany and have enjoyed the food down there, you’ll find yourself transported back as soon as you sit down to this delicious meal.
What are Linsen mit Spätzle?
This traditional German lentils dish is full of protein-packed lentils, bacon, and vegetables. This dish is not a soup, rather it’s more of a thick stew served over traditional Swabian Spätzle along with German Saitenwurst (long, thin German sausages). It’s generously seasoned with vinegar and just a touch of sugar and the delightful tangy-sweet flavor of these lentils is the distinguishing hallmark of this Swabian lentils dish. Linsen mit Spätzle, also known as as süß-saure Linsen or sweet-sour lentils, can be found in many restaurants throughout Swabia, it’s a popular dish in many workplace and university cafeterias, and is a household favorite in Swabian homes. Easy to prepare, filling and delicious, it’s easy to see why it’s a favorite. Swabian-style German Lentils with Spaetzle is one of those dishes that tastes even better the next day after the flavors have had time to meld. It also freezes quite well, so feel free to make a double batch!
German Lentils Recipe
Let’s get started! To get started, in a soup pot or Dutch oven, fry the bacon over medium-high heat until done. Don’t discard the bacon grease, we want that for flavor. Add the onions and cook until soft and translucent, 5-7 minutes. Add the butter, carrots and leek and cook for another 5 minutes. Add the lentils, broth, bay leaf, salt, pepper and sugar and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes or until the lentils are soft and have absorbed most of the liquid (the lentils should be thick). Add the vinegar. Add the parsley and simmer for another 5 minutes. If it’s too thick for your taste, add a little extra beef broth. Taste and add more salt, pepper, sugar and vinegar as desired. Serve over homemade German Spätzle or use store-bought. Traditionally served with German Saitenwurst, which are near impossible to find here in the U.S. unless you live near a German deli, so just serve with your sausage of choice. Enjoy!
For more authentic German recipes be sure to try our:
Rouladen Sauerbraten German Goulash Käsespätzle German Potato Salad Senfbraten Schnitzel Jägerschnitzel Currywurst Maultaschen German Potato Soup Frikadellen Kartoffelpuffer Flädlesuppe Gaisburger Marsch German Goulash
Originally published on Daring Gourmet April 6, 2015 Read more about me…
