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Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, german lentil stew with spätzle noodles (linsen mit spätzle). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lentil stew with Spätzle ('Linsen mit Spätzle'). The love for lentil stew with spaetzle isn't universally shared among all Germans. You won't find this dish outside of the Swabia region.

German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle) is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have german lentil stew with spätzle noodles (linsen mit spätzle) using 16 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle):

1. Make ready 250 g lentils (1/2 lb)
2. Get 1 medium potato, cubed
3. Prepare 1 medium carrot, cubed
4. Take 1 onion, diced
5. Prepare 2 slices bacon, diced (optional - adds smoky flavor)
6. Make ready 2-4 Tbsp apple cider vinegar (adjust to taste)
7. Prepare 1 glassful red wine such as merlot
8. Take 1 bay leaf
9. Take 2 cups water or broth (more if needed)
10. Prepare 4 German-style sausages (Saitenwurst if available)
11. Get –SPÄTZLE–
12. Take 200 g flour
13. Prepare 2 eggs
14. Prepare 1/2 tsp nutmeg
15. Get 1 tsp salt
16. Get 80-90 ml sparkling water or cold water (about 6 Tbsp)

This is a classic recipe from Swabia. Not only can you find Lentil Stew, Spaetzle, and Saiten on many menus in southwest Germany, but it is also easy to. German Lentils with Spaetzle (Schwäbische Linsen mit Spätzle). Lentil stew with spaetzle, is comfort food at its best.

Instructions to make German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle):

1. 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.)
2. Cube the carrots and potatoes. Dice the onion and bacon.
3. In a large pot, heat a little oil and cook the onions and bacon until onions are translucent.
4. 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.
5. Add red wine and reduce heat to a simmer. Cook about 30 minutes or until soft the lentils are soft.
6. Add whole sausages and let cook another 5-10 minutes.
7. 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.
8. 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.

1. The batter should be somewhat runny but thick enough that it sticks together to some degree.
2. 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:

1. 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.
2. Method 2: Use a wide-holed colander or something similar. Press the batter though that so it drops into the boiling water.
3. 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.
4. Immediately dunk the finished noodles into some warm water, which prevents them from sticking together. Drain and divide onto plates.
5. Spoon over the cooked lentils.
6. 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.

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. 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 und Spätzle is lentil stew from southern Germany with carrots, potatoes and sausage served over fluffy egg noodles called spaetzle or spätzle.

So that’s going to wrap this up for this special food german lentil stew with spätzle noodles (linsen mit spätzle) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!