Linsen und Spätzle

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Linsen und Spätzle
Category: German recipes
Servings: for 2 to 3 persons
Time: 1 hour
| Germany

One has to eat Spätzle with the lentils.

Best procedure is to prepare the dough before you cook the lentils, and afterwards you cook the Spätzle.

This one is a slightly modified recipe, the traditional one has no tomato and honey. But as on many "national meals" there is are different opinions. The best is to try around until you got your own best taste for it.

The most important things for a traditional taste is the vinegar and the bay (laurel) leaves.



  • A medium sized pot
  • A small pot
  • A sieve



  1. Wash the lentils in sieve and cook them on small heat in one litre water for 40 to 50 minutes (there are already done lentils to buy, and dry lentils, etc. so best check instructions on the lentils package).
  2. 20 minutes before the end of that time frame add the diced carrot and onion plus the peeled raw potatoes, also the garlic, the sausages (full or in pieces), the bay (laurel) leaves and the pork belly.
  3. After those 20 minutes, put the pot on the side and keep it warm.


  1. Melt the butter in the little pot, add the flour and cook carefully until brown, keep stirring.
  2. Slowly add the half litre of water in small portions and let it boil up once.
  3. Add the tomato paste, the vinegar and honey, and spice with salt and pepper to your liking, pour the content into the pot with the lentils and mix well and keep it warm.

Notes, tips and variations[edit]

  • Perhaps at first you think "how can fit vinegar in this stew" you will be surprised how good it fits, so don't be shy with it, or better place it on your table so everybody can do it as they like..
  • Before eating, pick out the bay (laurel) leaves.
  • About the warming up, etc., it's like with every stew, it is also great on the other day ;)

How do you like it? I would be happy to have feedback in the discussion panel. Also things to do better, etc.

Greetings from Suabia!

External links[edit]