Linsen mit Spätzle (Swabian Lentils with Spätzle and Sausages)
Local name: Linsen mit Spätzle und Saitenwürstle
In short: Swabian sweet-sour lentil stew with smoky bacon and vegetables, served over soft egg noodles with small frankfurter-style sausages. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 870 kcal
Linsen mit Spätzle is a Swabian Sunday and weekday favorite. Brown lentils simmer with bacon, carrot, celeriac and leek, then get a sharp splash of vinegar at the end, the sweet-sour note that defines the dish. They are served over soft egg noodles with a pair of small sausages. It is cheap, filling and tastes even better the next day.
Instructions
- Heat the oil in a large pot and fry the bacon and onion for 5 minutes. Add the carrot, celeriac and leek and cook for 3 minutes. Stir in the flour for 1 minute.
- Add the lentils, water and bay leaves. Bring to a boil, then simmer for 30 to 35 minutes until the lentils are tender but still hold their shape. Add a little water if they get too thick.
- Meanwhile, mix the spätzle flour, eggs, water and salt and beat for 2 minutes into a thick, smooth batter. Rest it for 10 minutes.
- Bring a large pot of salted water to a boil. Press the batter through a spätzle press or large-holed colander into the water in batches. When they float, cook 1 minute more and lift out. Toss with the butter and keep warm.
- Warm the sausages in hot, not boiling, water for 8 minutes until heated through to 71°C (160°F).
- Stir the vinegar, sugar, salt and pepper into the lentils. Taste for the sweet-sour balance and add more vinegar if you like.
- Serve the lentils over the spätzle, with the sausages on top.
Tips
- Add the vinegar and salt at the end. Acid early in the cooking keeps lentils from softening evenly.
- Use brown or green lentils that keep their shape. Red lentils collapse into a purée and are not right for this dish.
Questions and answers
Do I need to soak lentils?
No. Brown and green lentils cook in 30 to 35 minutes without soaking. Add the salt and vinegar only at the end.
Can I make Linsen mit Spätzle ahead?
Yes. The lentils taste better the next day and keep 4 days in the fridge. Make the spätzle fresh, or reheat it in a skillet with butter.
Is the vinegar essential?
Yes. Swabian lentils are cooked sweet-sour, and the vinegar lifts the earthy flavor. Start with 2 tablespoons and add more to taste.
How long does it take to make Linsen mit Spätzle (Swabian Lentils with Spätzle and Sausages)?
About 1 h 20 min in total: 35 min of preparation and 45 min of cooking.
How many calories are in Linsen mit Spätzle (Swabian Lentils with Spätzle and Sausages)?
About 870 kcal per serving, with 39 g of protein, 90 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 870 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 90 g |
| Fat | 38 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 2300 mg |
Estimated values, calculated from the ingredients.
