Lentils with Spätzle and sausages
Swabia’s national dish: sour-seasoned lentils, Spätzle and sausages — just as good without the sausage.
- Time
- 1 h
- Effort:
- easy
- Origin
- Swabia
- Season
- autumn, winter
- classic
- hearty
- budget
- batch-cook
- freezes well
Ingredients for 4 portions
300 gbrown lentils
2carrots
1onions
100 gceleriac
80 gstreaky bacon
1 tbsptomato purée
1 tbspplain flour
1 lvegetable stock (instant)
3 tbspvinegar
500 gSpätzle (packet)
4Wiener sausages
1bay leaves
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Celery
- Sulphites
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 778 kcal |
|---|---|
| Protein | 41.1 g |
| Fat | 25.1 g |
| Carbohydrates | 86.4 g |
| of which sugar | 7.7 g |
| Fibre | 19.3 g |
| Salt | 4.7 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Dice and render the bacon, sweat the diced vegetables, roast the tomato purée and flour briefly.
- 2
Add the lentils, bay and stock, simmer for 40 minutes until the lentils are soft.
- 3
Season sharply with vinegar, salt and pepper — the sourness is the point.
- 4
Heat the Spätzle in salted water, warm the sausages in the lentils, serve together.