Linsen Mit Spätzle Recipe

Rinse and sort lentils

Place the lentils in a fine-mesh sieve, pick through to remove small stones or debris, then rinse under cold running water until water runs clear. Set aside.

Sweat mirepoix

In a heavy-bottomed pot or Dutch oven over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the diced onion, carrot, and celery. Season lightly with a pinch of salt and cook, stirring occasionally, until vegetables are soft and translucent and the onion begins to color, about 8–10 minutes.

Add garlic and tomato

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Add the crushed tomatoes and stir to combine.

Deglaze and simmer

Pour in the red wine and scrape any browned bits from the bottom of the pot. Let the wine reduce for 2–3 minutes by simmering. Add the rinsed lentils, vegetable stock (750 ml), bay leaves, dried thyme, smoked paprika, salt, black pepper, and optional 1/2 tsp sugar. Bring to a gentle boil, then reduce heat to a low simmer, partially cover, and cook until lentils are tender but hold their shape, 25–30 minutes for beluga or 30–35 minutes for Puy. Stir occasionally and add up to 120 ml extra stock or water if the stew becomes too thick before lentils are tender.

Adjust seasoning and finish

When lentils are cooked, remove and discard bay leaves. Stir in 1 tbs cold cubed butter to mount the stew for a glossy finish and 1 tsp red wine vinegar to brighten flavors. Taste and adjust salt and pepper. Stir in chopped parsley just before serving.

Make batter

In a bowl, whisk together 2 cups flour and 1/2 tsp salt and nutmeg. In another bowl, beat 3 eggs with 120 ml milk. Pour wet into dry and stir vigorously with a wooden spoon or hand mixer on low until a sticky, elastic batter forms (bubbles will appear). Let batter rest 10 minutes.

Cook spätzle

Bring a large pot of salted water to a rolling boil. Working in batches, press batter through a spätzle maker or large-holed colander or use a wet board and knife to scrape small dumplings into the boiling water. Stir gently to prevent sticking. When spätzle float to the surface (about 1–2 minutes), let them cook another 30 seconds, then scoop out with a slotted spoon into a bowl.

Toss with butter

Melt 2 tbs butter in a sauté pan over medium heat. Add cooked spätzle and toss briefly to coat and slightly brown edges, 2–3 minutes. Keep warm until serving.

Prepare landjäger

Slice each landjäger link on the diagonal into 5–7 pieces. In a small skillet over medium heat, warm the slices for 3–4 minutes until they release some fat and edges caramelize slightly. Alternatively, grill or pan-sear whole links for 4–6 minutes per side and slice before serving.

Divide spätzle among 4 warm plates (servings). Spoon a generous ladle of the lentil stew alongside or over the spätzle. Arrange warmed landjäger slices on top or to the side. Garnish with additional chopped parsley and an optional drizzle of red wine vinegar or a small knob of butter.