A hearty farmhouse bowl of stewed lentils and egg noodles, finished with toasted sesame.
Linsen und Spätzle, lentils with spätzle, is a hearty Swabian dish traditionally built on brown lentils simmered with root vegetables and a splash of vinegar, served alongside soft egg-noodle spätzle and often a smoked sausage like saitenwurst. It's the kind of German farmhouse cooking meant to be filling and warming rather than delicate. The lentils benefit from a long, slow simmer with carrot, celery and onion until they break down slightly and thicken the broth naturally, and a spoonful of vinegar stirred in near the end cuts through the earthiness and brightens the whole pot. Toasted sesame seeds scattered on top add a nutty crunch that's a modern addition to an otherwise very traditional dish. Served in one bowl with the spätzle mixed right in, this becomes a complete, satisfying one-pot meal rather than two separate components on a plate.
Serves 5
Heat oil in a large pot over medium heat. Cook onion, carrot and celery until softened, about 6 minutes.
Add lentils and stock, bring to a boil, then reduce to a simmer and cook uncovered 30-35 minutes until lentils are tender and the broth has thickened.
If using, stir in sliced smoked sausage and simmer 5 more minutes to heat through.
Stir in red wine vinegar and taste, adjusting salt and vinegar until the broth tastes rounded rather than flat.
Stir in cooked spätzle, warming through for 2 minutes. Serve in bowls topped with toasted sesame seeds.
Simmer the lentils uncovered so the broth reduces and thickens naturally rather than staying thin and soupy.
Add the vinegar gradually and taste as you go; German lentil dishes lean tangy, but too much vinegar overwhelms the earthy lentil flavor.
Toast the sesame seeds in a dry pan just until fragrant before adding, since raw sesame seeds taste flat by comparison.
Skip the sausage and add extra vegetables for a hearty vegetarian version.
Use green or Puy lentils instead of brown for a firmer texture that holds its shape better.
Finish with a dollop of Dijon mustard stirred into individual bowls for extra tang.
Refrigerate up to 4 days in an airtight container; the lentils thicken further as they sit. Reheat on the stove with a splash of water or stock to loosen.
Linsen und Spätzle is a traditional dish from the Swabian region of southern Germany, historically a filling, inexpensive way to feed a farming family using pantry staples like lentils alongside the region's signature egg noodles. Vinegar and sausage are classic regional additions still found in home kitchens today.
No, brown lentils cook fully in about 30-35 minutes without soaking, which is part of what makes this such an easy weeknight dish.
Yes, it's a common vegetarian variation; just add a bit more oil or a splash of olive oil at the end for richness since you're losing the sausage's fat.
Simmer it longer uncovered; the lentils naturally break down and release starch that thickens the broth the longer it cooks, so patience is the fix, not thickener.
Per serving (400g / 14.1 oz) · 5 servings total
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