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We hope you got benefit from reading it, now let’s go back to german lentil stew with spätzle noodles (linsen mit spätzle) recipe. To cook german lentil stew with spätzle noodles (linsen mit spätzle) you only need 16 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle):

1. Get 250 g lentils (1/2 lb)
2. You need 1 medium potato, cubed
3. Use 1 medium carrot, cubed
4. Use 1 onion, diced
5. Take 2 slices bacon, diced (optional - adds smoky flavor)
6. Get 2-4 Tbsp apple cider vinegar (adjust to taste)
7. Use 1 glassful red wine such as merlot
8. Provide 1 bay leaf
9. Get 2 cups water or broth (more if needed)
10. Prepare 4 German-style sausages (Saitenwurst if available)
11. Get –SPÄTZLE–
12. You need 200 g flour
13. Get 2 eggs
14. You need 1/2 tsp nutmeg
15. You need 1 tsp salt
16. Provide 80-90 ml sparkling water or cold water (about 6 Tbsp)

Steps to make German Lentil Stew with Spätzle Noodles (Linsen mit Spätzle):

1. Soak lentils overnight and drain. (If you don't have time, bring to a boil from cold water, cook for 2-3 minutes and discard water.)
2. Cube the carrots and potatoes. Dice the onion and bacon.
3. In a large pot, heat a little oil and cook the onions and bacon until onions are translucent.
4. Add carrots, potatoes, lentils and bay leaf to the pot and pour in enough water and/or broth to cover everything. Bring to a boil.
5. Add red wine and reduce heat to a simmer. Cook about 30 minutes or until soft the lentils are soft.
6. Add whole sausages and let cook another 5-10 minutes.
7. Add apple cider vinegar and a little more red wine. Bring to a simmer again and let cook for a few more minutes, or until the stew becomes thick and porridge-like.
8. Prepare spätzle batter. (if using packaged noodles, cook according to instructions). - - Mix flour, eggs, salt and sparkling water in a bowl. Sparkling water makes the spätzle fluffier, but regular cold water is fine too.
9. The batter should be somewhat runny but thick enough that it sticks together to some degree.
10. Time to cook the spätzle (do so in batches if necessary): In a large pot, bring water to a boil and add a spoon full of salt. If you have a spätzle press, press the batter through it into the boiling water. - - If you're like me and don't have a spätzle maker, you can use one of these two methods below in step 11 or 12:
11. Method 1: The cutting board method: Put some of the batter on a cutting board and using a knife, cut and scrape small bits of batter into the boiling water.
12. Method 2: Use a wide-holed colander or something similar. Press the batter though that so it drops into the boiling water.
13. The noodles will get fluffy as the cook and float to the top. When the float to the top, remove with a slotted spoon into a colander/strainer.
14. Immediately dunk the finished noodles into some warm water, which prevents them from sticking together. Drain and divide onto plates.
15. Spoon over the cooked lentils.
16. Serve and add a splash more apple cider vinegar, and salt & pepper if you like. The dish should have a nice hint of vinegar taste.

As the national dish of the Swabian region in southern Germany is traditionally served with homemade Spätzle but packaged, dry or fresh, even egg noodles work well. Linsen, Spätzle und Saiten ist ein klassisches deutsches Rezept. Es ist ein einfaches, authentisches Rezept und im Notfall können Sie das Spaetzle kaufen, anstatt es selbst zu machen. Spätzle are THE German noodle, made from fresh eggs, milk, flour, salt and a hint of nutmeg. Spätzle are just the side for today's dish however.

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