The German lentil stew with Spätzle is a classic Swabian comfort dish served in many regional Gasthäuser and Gasthöfe. This hearty stew combines tender green lentils, aromatic vegetables, smoky bacon and sausage, and soft egg noodles called Spätzle. You can make fresh Spätzle at home or use high-quality dried Spätzle from German producers. Serve it hot with a splash of vinegar and a sprinkle of fresh parsley for a traditional flavor.
Ingredients — German Lentil Stew with Spätzle
250 g green lentils (dry)
1 carrot
2 celery stalks or 1/2 celery root
1 onion
a few sprigs parsley or parsley root
1 leek
1–2 tbsp vinegar (to taste)
1 tbsp German mustard
50 g German Speck or smoked bacon, diced
1 tbsp neutral cooking oil (sunflower or similar)
1 cube or equivalent instant beef broth (or homemade beef broth)
salt and freshly ground pepper to taste
a pinch of nutmeg
200 g Spätzle (dried or fresh)
150 g Kassler or smoked sausage (Wiener or similar), sliced or cubed
1–2 tbsp chopped parsley for garnish
Cooking Instructions
1. Rinse and soak the lentils in cold water for at least 6 hours or overnight. Drain and rinse well before cooking.
2. Prepare the vegetables: slice the carrot, leek and celery stalks; dice celery root if using; finely chop the onion. Cut the Speck into small cubes.
3. Heat the oil in a large pot and sauté the bacon until it begins to render fat. Add the onion, carrot, leek and celery and sauté for 1–2 minutes until fragrant.
4. Add about 1 liter of water, the drained lentils and the beef broth cube (or prepared broth). Bring to a boil, then reduce to a simmer.
5. Season the stew with mustard, vinegar, salt, pepper and a dash of nutmeg. Let the stew simmer gently for about 1 hour, or until the lentils are very tender.
6. If using dried Spätzle, add them to the pot about 7–8 minutes before the lentils are done so they finish cooking in the stew. Fresh Spätzle require only 2–3 minutes.
7. Add the sliced Kassler or sausages to the stew a few minutes before serving to warm them through and infuse the stew with smoky flavor.
8. Adjust seasoning with more vinegar, mustard or salt and pepper as needed. Serve hot, sprinkled with chopped parsley.
Notes: Traditional Swabian Spätzle are egg noodles with a tender texture that pair perfectly with the earthy lentils. The vinegar and mustard brighten the rich flavors, while the bacon and smoked meat add depth. Leftovers taste even better the next day as the flavors meld.
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