Linsen und Spätzle

Name: Linsen und Spätzle
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: German
Ingredients: 350g Brown Lentils, Tellerlinsen, rinsed; 100g Smoked Bacon, Speck, diced; 1 Onion, finely chopped; 1 Carrots, diced; 150g Celeriac, diced; 1 small Leeks, thinly sliced; 1 Bay Leaf; 1 l Beef Broth, or Vegetable Broth; 1 tbsp Flour; 1 tbsp Butter; 2 tbsp Vinegar, mild (e.g., white wine vinegar); 1 tsp Sugar; 400g Flour, Type 405 (all-purpose); 4 Eggs; 160ml Water; 1 tsp Salt, fine; 4 Wiener Würstchens, Saitenwürstle, warmed in hot water; Some Salt; Some Pepper (Black); 1 pinch of Nutmeg, ground

Linsen und Spätzle is a comforting, rustic German classic—hearty brown lentils simmered with smoked bacon and a fragrant mirepoix, brightened with a splash of vinegar and a touch of sugar, served alongside tender homemade Spätzle and plump Wiener Würstchen. The result is rich, savory and slightly tangy, perfect for a cozy family dinner.

Linsen und Spätzle is a comforting, rustic German classic—hearty brown lentils simmered with smoked bacon and a fragrant mirepoix,... Show more

Traditional German Recipe

Health Grade

A- · Excellent

Rating

4.4

Time

1 hr10 min

Price

1,59 €

Calories

1032 kcal

healthy

high protein

low sugar

kid friendly

Method

Prep the stew base

Rinse the Brown Lentils in a sieve and set them aside. Finely chop the Onion, dice the Carrots and Celeriac into small, even pieces, and thinly slice the Leeks. Cut the Smoked Bacon into small dice if needed, and keep the Bay Leaf ready for the pot.

Simmer the lentils

Set a large pot over medium heat and add the bacon. Cook it for 5 minutes until the fat starts to render and the pieces pick up a little color. Stir in the onion, carrots, celeriac, and leeks, and cook for a few more minutes until everything smells sweet and looks slightly softened. Add the lentils, bay leaf, and Beef Broth, bring the pot to a boil, then lower the heat and simmer for 35 minutes, stirring now and then, until the lentils are tender but still hold their shape.

Mix the spätzle

In a large bowl, mix the Flour, Egg, Water, Salt, and a pinch of Nutmeg with a wooden spoon until you have a smooth, very thick batter. Beat it well for a minute or two until it looks glossy and stretches in strands when you lift the spoon. Let the batter rest for 10 minutes so it relaxes and thickens slightly.

Cook the spätzle

Bring a large pot of salted water to a steady boil. Press the batter through a Spätzle press or scrape it from a board into the water in small batches. As soon as the spätzle float to the surface, cook them for 1 minute more, then lift them out with a slotted spoon and let them drain briefly.

Finish the stew

In a small saucepan, melt the Butter and stir in the flour. Cook 1 minute to make a pale roux. Whisk in a ladle of hot stew liquid until smooth, then stir the mixture back into the pot. Remove the bay leaf, simmer for 3 minutes until the stew is lightly thickened, then stir in the Vinegar and Sugar. Season with salt and Black Pepper until the flavor is bright and rounded.

Warm and serve

Warm the Wiener Würstchen in hot, not boiling, water for 5 minutes until heated through. Spoon the lentils into bowls, add a nest of spätzle beside them, and place a sausage on top or alongside each serving. Serve immediately while the stew is glossy and the spätzle are still tender.