Quick Recipe Version (TL;DR)
Quick Ingredients
- Brown lentils: 1.5 cups (300 g)
- Low-sodium beef or vegetable broth: 6 cups (1.4 L)
- Speck or thick-cut bacon, diced: 3.5 oz (100 g)
- Onion: 1 medium (about 150 g), diced
- Carrots: 2 small (about 150 g), diced
- Celery: 1 rib (60 g), diced
- Garlic: 3 cloves, minced
- Tomato paste: 1 tbsp (15 g)
- Bay leaf: 1; Thyme: 2 sprigs (or 1 tsp dried)
- Dijon mustard: 1.5 tbsp (22 g)
- Red wine vinegar: 2 tbsp (30 ml)
- Sugar: 1 tsp
- Salt and black pepper
- All-purpose flour: 2 cups (250 g)
- Eggs: 4 large
- Milk: 1/3 cup (80 ml) + Water: 1/3 cup (80 ml)
- Unsalted butter: 2 tbsp (30 g)
- Garlicky sausages (bratwurst/knackwurst): 4 links (12–14 oz/340–400 g)
- Neutral oil: 1 tbsp (15 ml), for searing
- Parsley and chives, chopped, for garnish
Do This
- 1. Render speck/bacon in a pot 5 minutes; add onion, carrot, celery, tomato paste, and garlic; cook 4–5 minutes.
- 2. Add lentils, broth, bay, and thyme; simmer gently, partially covered, 35–45 minutes until tender.
- 3. Whisk spätzle batter (flour, eggs, milk, water, salt, nutmeg) 2–3 minutes; rest 10 minutes.
- 4. Boil salted water; press batter through a spätzle maker/colander. Cook 2–3 minutes; toss with butter.
- 5. Sear sausages in oil over medium heat, 3–4 minutes per side; splash in 2 tbsp water, cover 2 minutes to 160°F (71°C).
- 6. Finish lentils with vinegar, mustard, sugar, salt, and pepper; serve over spätzle with sausages and herbs.
Why You’ll Love This Recipe
- Deep, savory lentils brightened with a tangy hit of vinegar and Dijon—classic German comfort with balance.
- Handmade spätzle are pillowy-soft and buttery, perfect for catching every drop of sauce.
- Seared garlicky sausages add smoky char and satisfying protein.
- Budget-friendly, make-ahead friendly, and cozy enough for a Sunday dinner.
Grocery List
- Produce: 1 onion, 2 small carrots, 1 rib celery, 3 cloves garlic, parsley, chives
- Dairy: 4 eggs, milk, unsalted butter
- Pantry: Brown lentils, all-purpose flour, tomato paste, Dijon mustard, red wine vinegar, sugar, bay leaf, thyme, salt, black pepper, neutral oil, broth
Full Ingredients
For the Slow-Braised Lentils
- Brown lentils: 1.5 cups (300 g), picked over and rinsed
- Low-sodium beef or vegetable broth: 6 cups (1.4 L)
- Speck or thick-cut bacon, diced: 3.5 oz (100 g)
- Yellow onion: 1 medium (about 150 g), small dice
- Carrots: 2 small (about 150 g), small dice
- Celery: 1 rib (60 g), small dice
- Garlic: 2 cloves, minced (plus 1 extra clove for sausage pan, optional)
- Tomato paste: 1 tbsp (15 g)
- Bay leaf: 1
- Thyme: 2 fresh sprigs or 1 tsp dried
- Dijon mustard: 1.5 tbsp (22 g)
- Red wine vinegar: 2 tbsp (30 ml), plus more to taste
- Sugar: 1 tsp (to balance acidity)
- Kosher salt and freshly ground black pepper, to taste
For the Spätzle
- All-purpose flour: 2 cups (250 g)
- Large eggs: 4
- Milk: 1/3 cup (80 ml)
- Water: 1/3 cup (80 ml)
- Kosher salt: 1 tsp
- Ground nutmeg: 1/4 tsp
- Unsalted butter: 2 tbsp (30 g), for tossing
For the Sausages and Finishing
- Garlicky sausages (bratwurst or knackwurst): 4 links (12–14 oz/340–400 g total)
- Neutral oil: 1 tbsp (15 ml)
- Optional: 2 tbsp (30 ml) water to steam-finish sausages
- Fresh parsley and chives, chopped, for garnish
Step-by-Step Instructions
Step 1: Sort and rinse the lentils
Place the brown lentils in a fine-mesh sieve, pick out any debris or stones, and rinse under cool water. No soaking is needed for brown lentils.
Step 2: Render speck and build the mirepoix base
Set a heavy medium pot or Dutch oven over medium heat. Add the diced speck/bacon and cook, stirring, until some fat renders and the edges are lightly browned, about 4–5 minutes. Add the onion, carrots, and celery with a pinch of salt; cook until slightly softened, 5 minutes. Stir in the tomato paste and cook until it darkens slightly, 1–2 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Step 3: Simmer the lentils low and slow
Add the rinsed lentils, broth, bay leaf, and thyme. Bring to a gentle simmer, then reduce heat to low and partially cover. Cook, stirring occasionally, until the lentils are tender but not mushy, 35–45 minutes. If the liquid dips below the lentils during cooking, add a splash of hot water or broth to keep them just covered. Season lightly with salt halfway through.
Step 4: Mix and rest the spätzle batter
While the lentils simmer, whisk together eggs, milk, and water in a medium bowl. In a large bowl, mix flour, salt, and nutmeg. Pour the wet into the dry and beat vigorously with a wooden spoon or whisk for 2–3 minutes until the batter is thick, smooth, and elastic (it should fall heavily from the spoon). Rest 10 minutes to relax the gluten.
Step 5: Cook and butter the spätzle
Bring a large pot of well-salted water (1 tbsp salt per liter) to a rolling boil. Working in batches, press the batter through a spätzle maker or the large holes of a sturdy colander directly into the water. Stir gently to prevent sticking. When the spätzle float, cook 60–90 seconds more, then scoop into a warm bowl with the butter. Toss to coat and keep warm. Repeat with remaining batter.
Step 6: Sear the garlicky sausages
Heat a large skillet over medium heat. Add the oil and sausages. Sear until browned, 3–4 minutes per side. For juicy results, add 2 tbsp water, cover, and cook 2–3 minutes more, until the internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for chicken. If you like, smash 1 garlic clove and add it to the pan for the last minute for extra aroma.
Step 7: Finish the lentils with mustard and vinegar
Fish out the bay leaf and thyme stems. Stir in the Dijon, red wine vinegar, and sugar. Taste and season generously with salt and black pepper. The lentils should be spoonable and saucy—add a splash of broth or water if too thick, or simmer briefly to reduce if too thin.
Step 8: Plate and serve
Spoon a generous mound of buttery spätzle into warm shallow bowls. Ladle the lentils over the top. Nestle in the seared sausages. Shower with chopped parsley and chives. Serve immediately with extra vinegar and mustard at the table.
Pro Tips
- Bloom the tomato paste until it darkens—this deepens flavor and adds subtle sweetness.
- Beat the spätzle batter until stretchy; that elasticity is what gives you chewy-tender noodles.
- Season lentils lightly while simmering, then finish with salt after adding mustard and vinegar for perfect balance.
- Steam-finish sausages after searing to keep them juicy and ensure the proper internal temperature.
- Leftover spätzle are amazing pan-fried in butter until crisp at the edges—top with a spoon of lentils for a quick lunch.
Variations
- Vegetarian: Skip the speck and sauté the veg in 2 tbsp olive oil; add 1 tsp smoked paprika or a splash of soy for depth.
- Swabian twist: Use wienerle or knackwurst and finish lentils with a knob of butter and a pinch of marjoram.
- Herb spätzle: Fold 2 tbsp finely chopped parsley or chives into the batter before cooking.
Storage & Make-Ahead
Lentils keep 4 days refrigerated or 2–3 months frozen; they taste even better next day. Spätzle keep 3 days refrigerated; reheat by sautéing in a bit of butter. Cooked sausages hold 3 days refrigerated; reheat gently in a covered skillet with a splash of water. You can cook the lentils completely a day ahead and make the spätzle and sausages fresh at serving time.
Nutrition (per serving)
Approx. 1,000 kcal; Protein 53 g; Carbs 95 g; Fat 48 g; Fiber 16 g; Sodium varies by broth, bacon, and sausage. Values are estimates.
