When you think of traditional German comfort food, chances are sausages, potatoes, and pretzels come to mind. And don’t get me wrong, thats what I think of too typically! But one dish that holds a special place in Swabian cuisine (a region of southern Germany) and in my vegetarian heart is Linsen mit Spätzle; lentils with soft egg noodles. It’s earthy, hearty, and deeply tied to home-cooking traditions. Plus, it’s hard to beat its high protein and high fiber deliciousness.
Classic spätzle relies on eggs for its structure and chew, but have no fear. While my first attempt was a little shaky, it all came together quite nicely in the end with a little patience and elbow grease. Even too, making a vegan version is absolutely possible (and delicious) if that is your fancy! The trick lies in creating a dough that’s both elastic and tender using flour, a plant-based milk, and a touch of aquafaba (the liquid from chickpeas) or ground flaxseed as a binder. The result no matter how you make them will be rustic, toothsome noodles that cling perfectly to a saucy, savory lentil stew.
The lentils themselves are typically prepared with root vegetables like carrot, onion, and celery, simmered until soft in a savory broth with a hint of vinegar. Some Swabian recipes add smoked bacon or sausages for depth; here, smoked paprika and Maggi / Wurze sauce OR soy sauce step in to deliver that same umami, smoky richness—completely plant-based. I would even argue that a little liquid smoke would fit right in with this flavor profile should you have it around.
This dish is more than just food. It’s the kind of cozy, stick-to-your-ribs dinner that feels right at home on a chilly evening, yet light enough for any season… even if you don’t “spreche Deutsch”. Pair it with a crisp green salad and a glass of Riesling, and you’ve got a vegetarian German themed meal that feels both humble and celebratory! Just like Oktoberfest.
Linsen mit Spätzle (German Lentil Stew with Homemade Egg Noodles)
Equipment
- Large mixing bowl
- Whisk
- Spätzle press / large-holed colander / icing piping bag
- Large pot for boiling spätzle
- Medium soup pot
- Wooden spoon
- Slotted spoon
Ingredients
For the Spätzle:
- 2 cups 250 g all-purpose flour
- 4 large eggs
- ½ tsp salt
- ¼ cup 60 ml water (more as needed)
For the Lentil Stew:
- 1 Tbsp olive oil
- 1 medium onion finely diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 ½ cups 300 g brown or green lentils, rinsed
- 4 cups 1 liter vegetable broth
- 2 Tbsp tomato paste
- 1 Tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 2 bay leaves
- 1 –2 Tbsp apple cider vinegar to taste
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large mixing bowl, combine flour and salt.
- Beat in the eggs, then slowly add water until you have a thick, sticky batter that pulls slightly away from the bowl but isn’t runny.
- Let rest for 10 minutes.
- In a medium soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic, tomato paste, smoked paprika, and soy sauce. Cook for 1–2 minutes until fragrant.
- Add lentils, bay leaves, and broth. Bring to a boil, then reduce to a simmer for 30–35 minutes, until lentils are tender and stew-like.
- Finish with apple cider vinegar, salt, and black pepper. Keep warm.
- Bring a large pot of salted water to a boil.
- Working in batches, press dough through a spätzle maker or colander into the boiling water.
- Cook until noodles float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside in a bowl.
- Ladle lentil stew into bowls, topping with a generous serving of spätzle.
- Garnish with parsley and enjoy warm.
Video
@herbyeater Okay…soo maybe I should have stuck with the rivers and lakes that I’m used to and just bought dried spätzle like normal, BUT I just love trying something new; and as a forever curious cook, it was a great reason to try. I’ve made this lentil stew so many times and there is a reason— it’s freaking delicious. Plus, high protein, high fiber, low points on WW (if you fancy that)… I mean it’s a match made in heaven to me. If you’re a meat eater feel free to add some sausage to this, too! My spätzle making skills are subpar and I was super stressed in figuring out how to get the noodles just right ( cough cough.. perfectionist over here 👀😅) . But ultimately while slow going the icing piping bag method did in fact give me exactly what I needed sooo a win is a win? Ugly action beats waiting for perfect action in my book. 🥰 #vegetarian #germanfood #mahlzeit #healthycomfortfood #oktoberfest
♬ Glück auf den Strassen – Max Giesinger