• Linsen und Spätzle
    Linsen und Spätzle

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 a Swabian lentil dish

Ingredients (for 4 servings):

  • 250 g lentils (soak in cold water over night)
  • 1 l of meat broth
  • 1 onion (studded with cloves and bay leaves)
  • 100 g lean bacon cubes
  • 8 Tbs. of diced onions
  • 4 Tbs. of flour
  • Salt (soup seasoning mix)

Drain water from soaked lentils and boil in broth with the studded onion until tender. Braise bacon- and onion cubes, dust with flour and let brown slightly, add lentils and bring to a quick boil. Add salt according to taste.

A Swabian eats Spätzle sautéed in hot butter with the lentils (see recipe below), hot string sausages and marbled bacon.

Recipe for Spätzle
Ingredients (for 4 servings):

  • 400 g of flour
  • 2 eggs
  • a pinch of salt
  • 1/8 - 1/4 l water (or diluted milk)
  • 1 Spätzle board
  • 1 scraper
  • 1 Tbs. of oil

Prepare a dough with flour, eggs and salt. Add water and beat until bubbles form. Bring water to a boil in a large pot.

Dampen Spätzle board with cold water, add a small amount of dough to the board and scrape narrow pieces of dough into the boiling salt water using the dampened scraper.

When the Spätzle rise to the surface, remove immediately with a slotted spoon, rinse well with cold water and let drain. Sauté in melted butter or pour brown butter over it.