German Lentils (Linsen mit Spätzle)
This post may contain affiliate links. See my disclosure policy.
One of my all-time favorite German comfort dishes, this German lentils recipe, known as Linsen mit Spätzle, is made the way my Mutti and Oma make it in authentic Swabian fashion. The combination of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it’s a favorite dish throughout Germany!
If the national dish of Swabia were put up for vote, Schwäbische Linsen mit Spätzle would certainly be one of the finalists. I’m from the Stuttgart area of Baden-Württemberg and this was a frequent and welcome dish in our home. I have fond memories of making this dish with my Mutti and every 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 sit down to this delicious meal.
What are Linsen mit Spätzle?
This traditional German lentils dish is full of protein-packed lentils, bacon, and vegetables. This dish is not a soup, rather it’s more of a thick stew served over traditional Swabian Spätzle along with German Saitenwurst (long, thin German sausages). It’s generously seasoned with vinegar and just a touch of sugar and the delightful tangy-sweet flavor of these lentils is the distinguishing hallmark of this Swabian lentils dish.
Linsen mit Spätzle, also known as as süß-saure Linsen or sweet-sour lentils, can be found in many restaurants throughout Swabia, it’s a popular dish in many workplace 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 a favorite.
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!
German Lentils Recipe
Let’s get started!
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.
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.
Add the parsley and simmer for another 5 minutes. If it’s too thick for your taste, add a little extra beef broth.
Taste and add more salt, pepper, sugar and vinegar as desired.
Serve over homemade German Spätzle or use store-bought. 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!
For more authentic German recipes be sure to try our:
- Rouladen
- Sauerbraten
- German Goulash
- Käsespätzle
- German Potato Salad
- Senfbraten
- Schnitzel
- Jägerschnitzel
- Currywurst
- Maultaschen
- German Potato Soup
- Frikadellen
- Kartoffelpuffer
- Flädlesuppe
- Gaisburger Marsch
- German Goulash
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
German Lentils (Linsen mit Spätzle)
Ingredients
- 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
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/4 cup white vinegar
- 3 tablespoons chopped fresh parsley
- Homemade German Spätzle
- or store-bought Spätzle
Instructions
- 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 Spätzle, commonly with a German Saitenwurst or a sausage of your choice.
Nutrition
Originally published on Daring Gourmet April 6, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I have memories of walking through German villages at noon, kitchen windows open and sending a wondrous smell through the streets
I have the smell of Germany in my kitchen today. I can’t stop tasting. Thank you do very much for this recipe.
Susan Kippenhan Sevig
I know exactly what you’re describing about those noontime smells from the kitchen windows, Susan – those are wonderful aromas I will never forget and can still smell them. I’m so happy you were able to recreate those smells and memories with these lentils. Thank you <3
I made this recipe last night with homemade spatzle. It was so good. My husband and son had two bowls of it.
Oh that’s wonderful, Vickie, I’m so happy that you made and enjoyed both, thank you very much! <3
I’m assuming chicken stock would work just as well? I always have home-made chicken stock in my freezer, but rarely beef stock.
Hi Kate, yes you can use chicken stock/broth instead.
ugh, don’t like it. my least favourite swabian meal.feel bloated after
I just made the German Lentils this afternoon and just tasted it. It’s so delicious! I plan on taking home to my 97 year old Mom for one of our meals over the holidays! We have a European market near my home so I bought spatzle to serve with it. We are of German heritage so I think my Mom will enjoy this dish. Thank you for a wonderful recipe. Hope your holidays are happy!
We spent the winter months with our son in Stuttgart Germany, swabian country. We had lentils and strings several times and this was very good. I would say this recipe is so easy to make and delicious We will be having this dish often. We are fortunate to have a very good German hotdog brand and have those with it. I make my homemade Spetzleh and feel like we are back in Germany. Thank you for sharing this recipe.
Thanks so much for the feedback, Edie, I’m happy you enjoyed it! Since childhood this has always been one of my favorite Swabian dishes, so perfect for the cool weather.
Just like my Oma from Stuttgart would make it! Have made this recipe many times now. True comfort food!
Wonderful, thank you so much, Angela!
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+.
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!
Hi, I’m struggling to buy brown lentils other than pre cooked – would they work?
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.
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 🤷♀️
Hi Linda, it’s in Step 1 – cook the bacon and then add the onions.
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.
Thank you, Stephen, I’m so glad you enjoyed it and appreciate the feedback!
Love this recipe! Have made it many times. Just like how my mom made it. I now add diced kielbasa for extra smoky flavour.
Thank you, Karen, I’m so glad you enjoyed it!
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. 🤗🌹🍜🥘
Bitte bitte, Barbara, and Guten Appetit! :)
I’m also from Ulm, live in New York now. So nice to see other Ulmer Spatzen :) I’m making the recipe today.
Mine didn’t get thick, do you think because I soaked my lentils? Maybe they absorbed too much water
Hi Jen, yes, that would be the reason. Had you not soaked them they would have absorbed the broth as they were cooking.
Great recipe! One question though: When are you supposed to add the bacon back to the dish? I think you missed that step.
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!