Swabian Lentils with Spätzle and Sausages - Simple & Homemade
Lentils with Spätzle and sausages are the absolute classic of Swabian cuisine, bringing authentic comfort food directly to your plate. As a home cook with a penchant for hearty dishes, I especially love this recipe because it is not only incredibly filling and healthy but also has a wonderful soul. The combination of savory, tenderly cooked lentils, homemade buttered Spätzle, and snappy sausages is true soul food. Many think this dish is complicated, but I promise: with my step-by-step instructions, this traditional favorite is easy to master. We skip canned goods and use fresh ingredients to bring out the full, unadulterated flavor. Whether as a strengthening lunch or a cozy dinner – this recipe is quick to make and brings Swabian coziness directly into your kitchen. Grab your wooden spoon and let’s conjure up this wonderful dish together!
Ingredients
Preparation
Rinse the mountain lentils (80 g) thoroughly and let them simmer in the vegetable broth (300 ml) over medium heat for about 30 minutes until soft.
Meanwhile, mix the flour (100 g) and egg (1) into a thick Spätzle dough; add a small splash of water if needed.
Finely dice the onion (1) and sauté in half of the butter (20 g) until translucent, then stir into the lentils.
Press the dough through a Spätzle maker into boiling salted water, bring to a brief boil until they float to the top, and drain.
Briefly toss the Spätzle (100 g) in the remaining butter (20 g) in a pan.
Gently warm the sausages (2) in a pot of hot water – not boiling! – for 5 minutes.
Serve the creamy lentils (80 g) together with the Spätzle (100 g) and the sausages (2) on a plate and enjoy.
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