German Lentils with Spaetzle (Schwäbische Linsen mit Spätzle)
Prep time
Cook time
Total time
Serves: Serves 6
  • 5 slices thick cut bacon, diced
  • 1 large yellow onion, finely diced
  • 1 tablespoon butter
  • 1 carrot, finely diced
  • 1 leek, finely chopped, thoroughly rinsed and drained
  • 1 pound dried brown lentils, rinsed and drained (no need to soak)
  • 7 cups beef broth
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon white sugar
  • ¼ cup white vinegar
  • 3 tablespoons chopped fresh parsley
  • Homemade German Spätzle or store-bought
  1. Cook the bacon over medium-high heat until done (for best flavor don't drain the bacon grease). Add the onions and cook until soft and translucent 5-7 minutes. Add the butter, carrots and leek and cook for 5 minutes.
  2. Add the lentils, broth, bay leaf, salt, pepper and sugar and bring to a boil. Reduce the heat to medium-low, cover and simmer for 40 minutes. Add the vinegar and parsley and simmer another 3-4 minutes. If too thick for your taste, add a little extra beef broth. Add more salt, pepper, sugar and vinegar to taste.
  3. Serve over hot Homemade German Spätzle with a sausage (preferably German Saitenwurst if you can find it).
Recipe by The Daring Gourmet at