German Lentils (Linsen mit Spätzle)
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 served over Spätzle and often with a sausage for a favorite comfort dish throughout southern Germany.
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
Calories: 448kcalCarbohydrates: 52gProtein: 27gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 1659mgPotassium: 1032mgFiber: 24gSugar: 4gVitamin A: 2215IUVitamin C: 10mgCalcium: 82mgIron: 7mg
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