Lentils with Spätzle and Saitenwürste

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Ingredients

  • 2 Eggs
  • 200 g of white wheat flour
  • nutmeg
  • 300 g uncooked green or brown lentils ¿you can use preserved lentils as well to save you some time)
  • 1 liter of vegetable or meat stock or water and stock cube
  • 1 onion
  • 1 carrot
  • 2 slices of smoked bacon
  • salt and pepper
  • vegetable oil
  • red wine vinegar
This is the Swabian national dish and consists of the Swabian Spätzle and a lentil stew with the adding of Vienna style sausages


  1. Soak the lentils in water for 5 to 10 hours
  2. chop up the onion, the carrot and the bacon and shallow fry in a little oil in a pot
  3. add the stock and the lentils, now boil them until tender (don´t boil them with too much heat)
  4. add about 1 tablespoon of vinegar (whch helps the digestion of this rather heavy dish)
  5. season with salt and pepper
  6. add some good quality Vienna style sausages (Frankfurters or others) to the stew
  7. in another pot break the eggs and mix them with the flour adding water slowly until you get a gooey consistency. Not liquid - not dry, just inbetween, add some nutmeg and a pinch of salt
  8. fill a pot about 3/4 with water then add 1 tablepoon of salt and bring to the boil
  9. put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press. Otherwise do the scraping method, it is originally done this way anyway.
  10. Once the dumplings float on the water, take them out as they are done.
  11. Serve the lentil stew on top of the Spätzle

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