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Lentils, Spaetzle and Saiten is a classic German recipe. It's an easy recipe and, in a pinch, you can buy the Spaetzle instead of making your own. This is a classic recipe from Swabia.
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Ingredients requirements - German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle):
- Require 250 g for lentils (1/2 lb)
- Take 1 of medium potato, cubed
- Make ready 1 medium carrot, cubed
- Get 1 onion, diced
- You need 2 slices of bacon, diced (optional - adds smoky flavor)
- Get 2-4 Tbsp for apple cider vinegar (adjust to taste)
- Need 1 glassful of red wine such as merlot
- Need 1 of bay leaf
- Require 2 cups - water or broth (more if needed)
- Need 4 for German-style sausages (Saitenwurst if available)
- Give - –SPÄTZLE–
- Take 200 g - flour
- Give 2 - eggs
- Make ready 1/2 tsp for nutmeg
- Give 1 tsp salt
- Make ready 80-90 ml of sparkling water or cold water (about 6 Tbsp)
German Lentils with Spaetzle (Schwäbische Linsen mit Spätzle). Lentil stew with spaetzle, is comfort food at its best. As the national dish of the Swabian region in southern Germany is traditionally served with homemade Spätzle but packaged, dry or fresh, even egg noodles work well. Linsen mit Spätzle (also referred to as(süß-saure Linsen, aka sweet-sour lentils).can be found in many restaurants throughout Swabia, it's a popular The flag of Baden-Württemberg.
German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle) making:
- Soak lentils overnight and drain. (If you don't have time, bring to a boil from cold water, cook for 2-3 minutes and discard water.)
- Cube the carrots and potatoes. Dice the onion and bacon.
- In a large pot, heat a little oil and cook the onions and bacon until onions are translucent.
- Add carrots, potatoes, lentils and bay leaf to the pot and pour in enough water and/or broth to cover everything. Bring to a boil.
- Add red wine and reduce heat to a simmer. Cook about 30 minutes or until soft the lentils are soft.
- Add whole sausages and let cook another 5-10 minutes.
- Add apple cider vinegar and a little more red wine. Bring to a simmer again and let cook for a few more minutes, or until the stew becomes thick and porridge-like.
- Prepare spätzle batter. (if using packaged noodles, cook according to instructions). - - Mix flour, eggs, salt and sparkling water in a bowl. Sparkling water makes the spätzle fluffier, but regular cold water is fine too.
- The batter should be somewhat runny but thick enough that it sticks together to some degree.
- Time to cook the spätzle (do so in batches if necessary): In a large pot, bring water to a boil and add a spoon full of salt. If you have a spätzle press, press the batter through it into the boiling water. - - If you're like me and don't have a spätzle maker, you can use one of these two methods below in step 11 or 12:
- Method 1: The cutting board method: Put some of the batter on a cutting board and using a knife, cut and scrape small bits of batter into the boiling water.
- Method 2: Use a wide-holed colander or something similar. Press the batter though that so it drops into the boiling water.
- The noodles will get fluffy as the cook and float to the top. When the float to the top, remove with a slotted spoon into a colander/strainer.
- Immediately dunk the finished noodles into some warm water, which prevents them from sticking together. Drain and divide onto plates.
- Spoon over the cooked lentils.
- Serve and add a splash more apple cider vinegar, and salt & pepper if you like. The dish should have a nice hint of vinegar taste.
Swabian-style German Lentils with Spaetzle is one of those dishes that tastes even better the next day after the. Spätzle are THE German noodle, made from fresh eggs, milk, flour, salt and a hint of nutmeg. Spätzle are just the side for today's dish however. The star in this dish are black lentils cooked with a variety of ingredients such as bay leaf, onion, tomato paste and red wine vinegar to make them extra tender. Linsen mit Spätzle (lentils with Swabian pasta), normally accompanied with wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.
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