German Linsen und Spätzle (Lentils and Spätzle) Bowl

About This Recipe

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.

Ingredients

Serves 5

• 2 cupsbrown lentils(rinsed)
• 6 cupsvegetable or chicken stock
• 1onion(diced)
• 2carrots(diced)
• 2 stalkscelery(diced)
• 200 gsmoked sausage(sliced, optional)
• 2 tbspred wine vinegar
• 2 cupscooked spätzle or egg noodles
• 2 tbspvegetable oil
• 3 tbsptoasted sesame seeds

Instructions

1. 1

   Saute the vegetables

   Heat oil in a large pot over medium heat. Cook onion, carrot and celery until softened, about 6 minutes.

2. 2

   Add the lentils

   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.

3. 3

   Add the sausage

   If using, stir in sliced smoked sausage and simmer 5 more minutes to heat through.

4. 4

   Season

   Stir in red wine vinegar and taste, adjusting salt and vinegar until the broth tastes rounded rather than flat.

5. 5

   Combine and serve

   Stir in cooked spätzle, warming through for 2 minutes. Serve in bowls topped with toasted sesame seeds.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions