If the national dish of Swabia were put up for vote, Schwäbische Linsen mit Spätzle would certainly be one of the finalists. This was always one of my favorite dishes growing up and any time I make it now it’s a nostalgic experience. If you’ve lived in southern Germany and have enjoyed the food down there, you’ll find yourself transported back as soon as you take a bite of these lentils. The flavor and aroma will remind you of your time there.
This German comfort dish is full of protein-packed lentils, bacon and vegetables. This dish is not a soup, rather it’s more like a very thick stew that’s served over traditional Swabian Spätzle along with German Saitenwurst (long, thin German sausages that taste far superior to hot dogs). You can either make Homemade German Spaetzle or use store-bought. It’s generously seasoned with vinegar and the delightful tangy flavor of these lentils is the distinguishing hallmark of Swabian lentils.
Linsen mit Spätzle (also referred to as(süß-saure Linsen, aka sweet-sour lentils).can be found in many restaurants throughout Swabia, it’s a popular dish in many work and university cafeterias, and is a household favorite in Swabian homes. Easy to prepare, filling and delicious, it’s easy to see why it’s practically a staple of Swabian cooking.
The flag of Baden-Württemberg
Swabian-style German Lentils with Spaetzle is one of those dishes that tastes even better the next day after the flavors have had time to meld. It also freezes quite well, so feel free to make a double batch.
Let’s get started!
You’ll need a pound of lentils. Unlike many other legumes, lentils don’t need to be soaked overnight. Just give them a rinse and they’re ready to cook.
You’ll also need a large onion, leek, carrot, and some fresh parsley.
To get started, in a soup pot or Dutch oven, fry the bacon over medium-high heat until done. Don’t discard the bacon grease, we want that for flavor. Add the onions and cook until soft and translucent, 5-7 minutes. While the onions are cooking, you can dice the carrots and leek. You’ll want them diced small. Be sure to thoroughly rinse and drain the leek as they’re notorious for collecting and hiding dirt within their layers. Add the butter, carrots and leek and cook for another 5 minutes.
Add the lentils, broth, bay leaf, salt, pepper and sugar and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes or until the lentils are soft and have absorbed most of the liquid (the lentils should be thick). Add the vinegar and parsley and simmer for another 5 minutes. If it’s too thick for your taste, add a little extra beef broth.
Add more salt, pepper, sugar and vinegar to taste.
Serve over store-bought or Homemade German Spätzle. Traditionally served with German Saitenwurst, which are near impossible to find here in the U.S. unless you live near a German deli – so just serve with your sausage of choice.
Enjoy!
- 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
- 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.
- 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.
- Serve over hot Homemade German Spätzle with a sausage (preferably German Saitenwurst if you can find it).
Rosemarie says
Vielen Dank Kimberly. Yes, I made the soup and as always, it was a winner. Shared it with friends. Yes, I love Hess and the wonderful bakery. It is tough on my Keto Diet.
Yummy Bazaar has many products from Germany and many other countries. I bought the cocktail sausages in a glass jar to add to the soup. Shipping is free if you order over $60+.
Kimberly Killebrew says
I didn’t realize the previous comment was from you, Rosemarie! :) Thanks for the tip about Yummy Bazaar, I wasn’t familiar with them and the free shipping over $60+ is terrific, I’ll definitely check it out. Thanks again!
Laura says
Hi, I’m struggling to buy brown lentils other than pre cooked – would they work?
Kimberly @ The Daring Gourmet says
Hi Laura, that would require a complete workaround of the recipe, cooking the veggies and all other ingredients first and then adding the lentils last. You can also use dried green lentils if that helps; they are very similar.
Linda Lubitz says
Are you supposed to take the bacon out after it is done and then add the onions or leave the bacon in the pan and add the onions to the cooked bacon ? Recipe does not specify one way or the other 🤷♀️
Kimberly @ The Daring Gourmet says
Hi Linda, it’s in Step 1 – cook the bacon and then add the onions.
Stephen A. McKean says
Since there is no German Wurst here, I use smoked ham hocks. I cook everything together. Included are one pound of packaged lentils, one sliced onion, six crushed garlic cloves, a piece of raw carrot (or a small one), bay leaves (about three good-sized) and the ham hock. I usually cut the ham hock meat from the bone after about one-half hour of cooking. All is finished in about one hour. Absolutely wonderful.
Kimberly @ The Daring Gourmet says
Thank you, Stephen, I’m so glad you enjoyed it and appreciate the feedback!
Karen Lenk says
Love this recipe! Have made it many times. Just like how my mom made it. I now add diced kielbasa for extra smoky flavour.
Kimberly @ The Daring Gourmet says
Thank you, Karen, I’m so glad you enjoyed it!
Barbara Lebrecht says
Na ja, ich werde meiner Familie am Samstag eine Überraschung machen. Echte schwäbische hausgemachte Spaetzle und folge dem Rezept und werde noch Celery und Nelken auch dazu fügen. Bin eine echte schwäbisce Tochter, meine Familie stammt aus Ulm, bin Brasilianerin und lebe in Portugal.
Danke fürs Rezept. 🤗🌹🍜🥘
Kimberly @ The Daring Gourmet says
Bitte bitte, Barbara, and Guten Appetit! :)
Jen pearcy says
Mine didn’t get thick, do you think because I soaked my lentils? Maybe they absorbed too much water
Kimberly @ The Daring Gourmet says
Hi Jen, yes, that would be the reason. Had you not soaked them they would have absorbed the broth as they were cooking.
Ian says
Great recipe! One question though: When are you supposed to add the bacon back to the dish? I think you missed that step.
Kimberly @ The Daring Gourmet says
Hi Ian, it was in step 2 (added along with the lentils and remaining ingredients) but I actually just updated it to my current way of making it – don’t remove the bacon at all, just add the onions to the bacon and proceed from there. Happy cooking!