Welcome back to Pretzel and Me! Today, we’re delving into one of the most comforting and traditional dishes from the Swabian region of Germany: Linsen mit Spätzle und Wiener Würstchen (Lentils with Spätzle and Sausages). This hearty, soul-warming dish is a staple in Swabian households, known for its rich, savory flavors and satisfying texture. Whether you’re looking for a comforting weeknight meal or a dish to impress at your next dinner gathering, this recipe is sure to deliver.
Lentils with Spätzle and Wiener Würstchen is a classic Swabian dish that has been enjoyed for generations. The Swabian region, located in southwestern Germany, is known for its hearty, rustic cuisine, and this dish is a perfect example. Historically, lentils were a staple food for the working class, valued for their affordability and nutritional content. Combined with Spätzle, a traditional German egg noodle, and Wiener Würstchen (Vienna sausages), this dish embodies the region’s culinary heritage and its emphasis on simple, nourishing food that brings people together.
What sets this dish apart is its perfect balance of flavors and textures. The lentils are cooked with vegetables and smoked bacon, creating a rich, savory stew that pairs beautifully with the tender, slightly chewy Spätzle. The addition of Wiener Würstchen adds a deliciously smoky and meaty element, making it a complete and satisfying meal. The dish’s simplicity and depth of flavor are what make it a beloved comfort food in Germany and beyond.
Tips and Tricks for Perfect Lentils with Spätzle
- Soaking Lentils: While it’s not necessary to soak lentils before cooking, soaking them for an hour can reduce cooking time and make them easier to digest.
- Cooking Time: Be mindful not to overcook the lentils. They should be tender but still hold their shape to avoid turning mushy.
- Flavor Boost: Adding a splash of vinegar or a teaspoon of mustard towards the end of cooking can enhance the dish’s depth of flavor.
What to Serve with Lentils with Spätzle
- Side Dish: A fresh green salad with a tangy vinaigrette complements the rich flavors of the dish.
- Beverage: Pair this dish with a German beer, such as a Märzen or Pilsner, or a glass of dry white wine, like Riesling, to enhance the meal’s flavors.
- Condiments: A dollop of mustard on the side can add an extra layer of flavor to the sausages.
Variations and Tweaks
- Vegetarian Version: Omit the bacon and use vegetable broth instead of beef broth. You can also add extra vegetables, such as potatoes or leeks, for more substance.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the lentils for a bit of heat.
- Herbs: Fresh herbs like thyme or parsley can be stirred into the lentils at the end of cooking for added freshness.
Storing Leftovers
- Storing: Leftover lentils can be stored in an airtight container in the refrigerator for up to 3 days. The dish tastes even better the next day as the flavors continue to meld.
- Reheating: Reheat the lentils on the stovetop over low heat, adding a splash of water or broth if they’ve thickened too much. The Spätzle can be reheated in a pan with a little butter for a fresh taste.
Lentils with Spätzle
Ingredients
For the Lentils:
- 1 cup Brown or Green Lentils rinsed
- 4 cups Beef Broth or Vegetable Broth for vegetarian version
- 1 medium Onion finely chopped
- 1 Carrot finely chopped
- 1 Celery Stalk finely chopped
- 4 oz Smoked Bacon diced
- 2 cloves Garlic minced
- 1 Bay leaf
- 1 tsp. Dried Thyme
- 1 tbsp. Vinegar White Wine or Apple Vinegar
- Salt & Pepper to taste
For Serving
- Spätzle recipe here: German Spätzle
- 8 Vienna Sausages Wiener Wuerstchen
- Mustard optional, for serving
Instructions
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.4 oz Smoked Bacon
- Sauté the Vegetables: Add the chopped onion, carrot, celery, and garlic to the pot with the bacon fat. Sauté until the vegetables are softened, about 5 minutes.1 medium Onion, 1 Carrot, 1 Celery Stalk, 2 cloves Garlic
- Cook the Lentils: Add the rinsed lentils to the pot along with the beef broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let simmer for 30-35 minutes, or until the lentils are tender but not mushy.1 cup Brown or Green Lentils, 4 cups Beef Broth, 1 Bay leaf, 1 tsp. Dried Thyme
- Finish the Lentils: Stir in the vinegar and season with salt and pepper to taste. If the lentils are too thick, add a little more broth or water to reach the desired consistency. Return the cooked bacon to the pot and stir to combine.1 tbsp. Vinegar, Salt & Pepper
- Cook the Sausages: While the lentils are simmering, heat the Wiener Würstchen in a pot of simmering water for about 5 minutes, or until heated through.8 Vienna Sausages
- Serve: Serve the lentils hot, with a generous portion of Spätzle on the side, and the Wiener Würstchen arranged on top. Add a dollop of mustard on the side if desired.Spätzle, Mustard
