Schwäbische Linsen mit Spätzle (Swabian Tangy Brown Lentil Stew with Noodles) – Authentic Germany Recipe
Stuttgart’s beloved comfort dish: earthy lentils simmered with root vegetables and brightened with a splash of vinegar.
- Country of Origin
- 🇩🇪 Germany (Central Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Brown lentils, Finely diced carrots, Leek, Bay leaf, Cloves
Ingredients for Schwäbische Linsen mit Spätzle (Swabian Tangy Brown Lentil Stew with Noodles) (4 Servings)
- 1.25 lbs (or 2.5 cups) brown lentils, prepped into bite-sized pieces
- 1.5 cups finely diced carrots, washed and trimmed
- 1 cup leek
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Germany seasoning (cloves, splash of red wine vinegar, mustard)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and bay leaf for 3–4 minutes until fragrant.
- Stir in cloves, splash of red wine vinegar, mustard and toast for 45 seconds to release the essential oils of Germany's kitchen.
- Add brown lentils and finely diced carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in leek, adjust seasoning, and ladle steaming hot into deep bowls.