Entree: Germany – Wurttemberg – Linsen mit Spätzle (Hearty brown lentil stew cooked with smoked pork and served with soft egg spaetzle noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) brown lentils, rinsed
- 6 cups (1.4 L) beef or vegetable broth
- 1 large yellow onion, finely chopped (approx. 150 g)
- 2 medium carrots, diced (approx. 130 g)
- 1 celery stalk, diced (approx. 60 g)
- 6 oz (170 g) smoked bacon or smoked pork belly, diced
- 4 smoked links (Saitenwürstle or similar), approx. 3 oz (85 g) each
- 2 bay leaves
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) granulated sugar
- 1 tbsp (15 g) prepared German mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil (for sautéing)
- For the Spätzle:
- 2 cups (250 g) all-purpose flour
- 4 large eggs
- 1/3 cup (80 ml) milk
- 1 tsp (5 g) fine salt
- 2 tbsp (30 g) unsalted butter
- Chopped fresh parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium heat. Add diced smoked bacon and cook until fat renders and pieces begin to brown, 4–6 minutes.
2. Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5–7 minutes. Stir in bay leaves.
3. Add the rinsed lentils and 6 cups (1.4 L) broth. Bring to a simmer, reduce heat to low, cover partially, and cook until lentils are tender, 25–30 minutes.
4. Meanwhile, prepare the spätzle batter: whisk together 2 cups (250 g) flour, 4 eggs, 1/3 cup (80 ml) milk, and 1 tsp (5 g) salt until a sticky, smooth batter forms. Let rest 10 minutes.
5. When lentils are nearly done, add the smoked sausage links to the pot to warm through for 5–7 minutes. Remove sausages, slice if desired, and keep warm.
6. Finish the lentils by stirring in 2 tbsp (30 ml) red wine vinegar, 1 tsp (5 ml) sugar, and 1 tbsp (15 g) mustard. Season with salt and pepper to taste; keep warm on very low heat.
7. Bring a large pot of salted water to a rolling boil. Push the spätzle batter through a spätzle maker or a coarse-holed colander into the boiling water. When the spätzle float, cook 2–3 minutes more, then scoop out with a slotted spoon and transfer to a bowl.
8. Toss the drained spätzle with 2 tbsp (30 g) unsalted butter. To serve, place a mound of spätzle on each plate, ladle lentils over or alongside, top with sliced sausages and a sprinkle of chopped parsley.