{"id":59510,"date":"2024-11-02T10:00:00","date_gmt":"2024-11-02T09:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/schwaebische-linsen-mit-spaetzle\/"},"modified":"2024-11-02T13:33:42","modified_gmt":"2024-11-02T12:33:42","slug":"german-lentils-with-spaetzle","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/german-lentils-with-spaetzle\/","title":{"rendered":"German Lentils with Spaetzle (Schw\u00e4bische Linsen mit Sp\u00e4tzle)"},"content":{"rendered":"\n

Once again, my adventures with my favorite Schwabe have led me to eating traditional southern comfort food. Lentils and Sp\u00e4tzle. Which, by the way, is actually the national dish of the Swabian region in southern Germany (which some people, one in particular, who I happen to live with, likes to refer to as North Italy \u2013 pleeease. Nice try. You\u2019re not Italian and those things you call mountains, they are actually hills!).<\/p>\n\n\n\n

Accompanied by string sausages (which I don\u2019t do \u2013 ever \u2013 and I’m not even sure what kind of sausages) is an absolute classic dish that doesn\u2019t look particularly pretty, but it\u2019s absolutely delicious with the added bonus: this one wins over kids too!<\/p>\n\n\n\n

We usually used packaged Sp\u00e4tzle, dry or fresh (egg noodles also work well) but traditionally its served with homemade Sp\u00e4tzle<\/a> which is incomparably fluffy and delicious and definitely worth the effort of making at home — just once!<\/p>\n\n\n\n

If you do decide to serve this lentil stew as they do in Germany, with sausages, then don\u2019t forget to put mustard on the table for extra seasoning!<\/p>\n\n\n\n

The bacon in the recipe is only used to flavor the lentils, so you can either discard it before serving or cut the meat from the fatty portion and add it back to the lentil stew. I pick up 2 thick slabs of bacon from the butcher for this, alternatively you can use pork belly.<\/p>\n\n\n\n

\"Linsen<\/figure>\n\n\n\n

Looking for more traditional German recipes?<\/h2>\n\n\n\n