If you’re looking for something hearty, simple and actually satisfying, this German lentils with spätzle recipe is exactly that.
This is the kind of dish that doesn’t try to impress but always delivers. It’s warm, filling and made with simple ingredients you probably already have. In southern Germany, especially in Swabia, this is a true comfort food classic. And once you’ve made it, you’ll understand why.
Why this recipe for Linsen with Spätzle works
This dish is all about balance. The lentils are rich and savory, but what makes them special is the slightly tangy flavor from vinegar. That’s what sets them apart from a regular lentil stew.
It’s also incredibly practical. The lentils cooks in one pot, it reheats well, and it actually tastes even better the next day. If you’re into meal prep, this is one of those recipes that just works.
Ingredients explained
Brown lentils are the best choice here because they hold their shape and don’t turn mushy.
The mix of vegetables like carrots, celery root and onion builds the base flavor. Bacon adds depth and a slightly smoky note, but you can leave it out or swap it with smoked tofu for a vegetarian version.
Red wine adds richness, but if you prefer, you can simply use more broth. The key element is the vinegar at the end. That’s what gives the dish its signature taste.
Spaetzle are german soft egg noodles. You can make them from scratch or use store-bought if you want to keep it simple.
Sour lentils with Spätzle- a classic Swabian meal
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 large pot for the lentils
- 1 large pot for the spätzle
- 1 sharp knife
- 1 mixing bowl or stand mixer for the dough
- 1 dough hook / wooden spoon
- 1 spaetzle press
- 1 colander
- 1 slotted spoon
- 1 colander
Ingredients
for the lentils
- 500 g lentils
- 1 onion
- 200 g celeriac -root celeriac works best, but you can also use celeriac sticks
- 2 medium Carrots
- 15 g butter
- 2 Tbsp sunflower oil
- 1 Tbsp tomato paste
- 150 ml red wine
- 1.5 l beef broth sometimes I use a vegetable broth depending on what I have at home
- 250 g smoked pork belly bacon also works
- 2 Tbsp balsamic vinegar
- 3 Tbsp red wine vinegar
- 6 Frankfurter Sausages 1 per Person-when you are really hungry, go for 2 per person
- Mustard
- salt
Spice sachet filled with:
- 4 cloves
- 5 juniper berries squeeze them with the back of a knife so they are a bit crushed
- 3 bay leaves
- pepper
Spaetzle
- 400 g flour
- 4 eggs size large
- 2 Tbsp semolina
- 0,5 Tsp salt
- 0.25 tbsp ground nutmeg
- 1 shot of sparkling water
Instructions
- Prepare the vegetables: Wash, peel and dice the onion, carrots and celeriac into small cubes.200 g celeriac, 2 medium Carrots, 1 onion
- Sauté the vegetables Heat oil and butter in a large pot. Add the vegetables and sauté for about 5 minutes until lightly browned.2 Tbsp sunflower oil, 15 g butter
- Start the lentils Add lentils and tomato paste, stir well. Pour in half of the red wine and let it reduce.500 g lentils, 150 ml red wine, 1 Tbsp tomato paste
- Cook the lentils Add broth and remaining wine. Add the spice bag and bacon. Let everything simmer gently for about 30 minutes.1.5 l beef broth, 250 g smoked pork belly, 4 cloves, 5 juniper berries, 3 bay leaves, pepper
- Prepare the spaetzle dough In a bowl, mix eggs and salt. Let rest for 15 minutes.4 eggs, 0,5 Tsp salt
- Finish the dough Add flour gradually (depending on egg size), semolina and nutmeg. Knead for about 5 minutes until combined.Add a splash of sparkling water and beat the dough with a wooden spoon until bubbles form. The dough should be thick but slightly elastic.400 g flour, 2 Tbsp semolina, 0.25 tbsp ground nutmeg, 1 shot of sparkling water
- Cook the spaetzle Bring a large pot of salted water to a boil, then reduce to a gentle simmer.Press or scrape the dough into the water. Cook for 2–3 minutes until the spaetzle float. Remove with a slotted spoon and drain. Repeat until all dough is used.
- Season the lentils Once the lentils are cooked, season with salt. Add red wine vinegar first, then balsamic vinegar and stir well.3 Tbsp red wine vinegar, salt, 2 Tbsp balsamic vinegar
- Add sausages Add the sausages and let everything sit on low heat for another 10 minutes.6 Frankfurter Sausages
- Finish and serve Remove the spice bag, adjust seasoning with salt and pepper.If needed, add a splash of vinegar to taste.If the sauce is too thin, dissolve 1 tsp cornstarch in cold water, stir into the lentils and bring to a brief boil before adding the sausages.Serve with spaetzle and a spoon of mustard on the side.Mustard
Notes
- Add vinegar and salt only at the end so the lentils cook properly
- Dough is ready when it forms bubbles
- Lentils taste even better the next day
- Great for meal prep and freezing
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Tips for best results
Don’t add the vinegar and salt too early. It can slow down the cooking process of the lentils. Always add it at the end.
The lentils should be soft but still hold their shape. If they fall apart, they’re overcooked.
For the spaetzle dough, texture matters. It should be thick but still slightly elastic. If it’s too firm, the spaetzle will turn dense.
A simple trick: the dough is ready when it forms bubbles after mixing.
Storage & meal prep Lentils with Spätzle
This dish is perfect for meal prep. The lentils keep well in the fridge for up to 3 days and taste even better after sitting.
You can also freeze them in portions. Just make the spaetzle fresh when serving or freeze them seperately.
Variations
For a vegetarian version of the lentils with spätzle, simply leave out the bacon and sausage. Smoked tofu works really well as a substitute.
If you’re short on time, you can use store-bought spaetzle. It’s not traditional, but it’s practical.
If you prefer a thicker sauce, dissolve a little cornstarch in cold water and stir it in before serving.
Final note
This is one of those recipes that proves simple food can be really good. No complicated steps, no fancy ingredients – just something you’ll come back to again and again.
If you’re just getting into German comfort food, you should definitely try my Spaetzle– they’re the base for so many classic dishes. And if you’re in the mood for something really hearty, my cheese spaetzle are always a good idea. Or go one step further and try my maultaschen. Or simply have a look at my My favourite Swabian recipes!
love
Sabrina 💛
Some frequently asked questions:
Can I make this recipe vegetarian?
Yes, simply skip the bacon and sausage or use smoked tofu for a similar flavor.
Can I freeze lentils?
Yes, this lentil recipe freeze very well. Store them in portions and reheat when needed.
How long do lentils last in the fridge?
They keep for about 3 days and often taste even better the next day.
Can I use canned lentils?
You can, but the texture will be softer and the flavor less intense. And the cooking time differs as well.
