Linsen and Spätzle (swabian lentil dish)
Lentils and Spätzle – a traditional dish in the Swabian cuisine. Accompanied by string sausages, it is an absolutely classic dish. Don’t forget: Put vinegar and mustard on the table for additional seasoning!
Recipe for Lentils with Spätzle (serves 4):
- 250 g brown lentils
- 80 g diced bacon
- 400 ml meat stock
- 60 ml red wine vinegar
- 50 g flour
- 2 tbsp tomato paste
- 1 l Trollinger (red wine)
- 1 onion
Soak the lentils over night in cold water.
The next day, chop the onion finely and fry in oil along with the diced bacon until transparent. Add the drained lentils and tomato paste, then stir in the flour to make a roux. Stir in the red wine and meat stock. Simmer for about 30 minutes until the lentils are soft. Season to taste with vinegar, salt, pepper and nutmeg.
Sprinkle over some chopped parsley and serve with buttered Spätzle and a pair of frankfurter-style sausages per person.