Swabian lentils with spaetzle and sausages

Swabian Lentils with Spätzle and Sausages (Linsen mit Spätzle und Saitenwürstle) is a beloved comfort dish from southern Germany. This hearty meal features tangy, slow-cooked lentils flavored with vinegar, onions, and herbs, served over soft homemade Spätzle noodles and paired with savory sausages. Rich in tradition and full of earthy, satisfying flavors, it's a classic of Swabian cuisine — perfect for a cozy dinner or a taste of authentic German home cooking.

Print Pin

Course: Main Course, Side Dish

Cuisine: German, Swabian

Keyword: German lentil recipe, How to make Swabian lentils with homemade spaetzle, Lentils and sausages, Lentils with spaetzle, Linsen mit Spätzle, Swabian lentil stew, Swabian lentils

Servings: people

Equipment

spaetzle maker, potato ricer, or my personal favourite - a three (or more) holed squeeze bottle. Even a cheese grater works too!

Ingredients

For the lentils:

14 oz dried brown lentils
2 bay leaves
water
7-8 slices of bacon cut in large chunks
1 large onion finely chopped
1 large leek finely sliced
1 large carrot finely chopped
1/2 cup butter
1/2 cup flour
4-6 cups beef stock
1/4 cup white wine or cider vinegar
salt and pepper to taste

For the Spaetzle:

200 g flour
3 eggs
1 tbsp oil
1 tsp salt
50 ml water
Equipment - spaetzle maker potato ricer, or my personal favourite - a three (or more) holed squeeze bottle. Even a cheese grater works too!
3 tbsp butter

Instructions

For the lentils:

Soak the lentils in plenty of water for 2 hours. Rince and put lentils and bay leaves with plenty of water on stove to boil and cook for 45 minutes - lentils need to be well covered by water.
Meanwhile, fry the bacon until translucent, lightly browned, add the onions, leeks and carrots and cook until soft.
Add the flour and butter to the bacon and vegetable mix and cook until flour is deeply browned - not burned!
Then add the cooked and drained lentils to the bacon and vegetable mix and stir well to mix. Add the broth and vinegar and cook thoroughly until very thick. Season with salt and pepper.
Serve with Spaetzle (recipe below) and sausages/hotdogs and/or with a thick slab of bacon (feel free to cook together with lentils for a short time).

For the Spaetzle:

Mix all ingredients and whisk vigorously. Allow the dough to rest for a short time, then again work it thoroughly.
Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater, or through your spaetzle maker into the simmering water.
When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Melt the butter in a skillet and cook it until it's nutty brown. Add the spaetzle noodles. Turn the heat up to medium and cook and stir the spaetzle until they are coated with butter. Sprinkle with chopped parsley and serve.