Linsen, Spätzle, Saitenwürschtle - das traditionelle schwäbische Linsengericht

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber while pasta is more economical.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork lardons

Turkey bacon is lower in fat, while pork lardons are more affordable.

Prepare the lentils by rinsing them and set aside.

In a pot, heat the Butterschmalz and sauté the chopped Suppengemüse until softened.

Add the lentils, Brühe, Lorbeerblatt, Bauchspeck, Zucker, and Essig to the pot. Bring to a boil and then simmer until the lentils are tender.

In a separate pan, melt the Butter and sauté the Lauchzwiebeln until fragrant.

For the Spätzle, mix the flour, eggs, and a pinch of salt in a bowl, adding mineral water if needed to achieve the right consistency. Use a Spätzle press to drop the mixture into boiling water until they float to the surface.

Remove the Spätzle and sauté them in Butter until golden brown.

Serve the lentil dish topped with the sautéed Lauchzwiebeln and alongside the Wienerle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens