German classics
Lentils with spaetzle and frankfurters
Brown lentils stay recognisable as they cook, creating a substantial sauce with finely diced root vegetables.
- Total time
- 65 min
- Servings / pieces
- 4
- Topic
- German classics
Brown lentils stay recognisable as they cook, creating a substantial sauce with finely diced root vegetables. Vinegar supplies a bright finish; adding it before the lentils soften can delay cooking. This version uses ready-made fresh spaetzle so that attention stays on the lentils. Warm the sausages gently in the finished sauce rather than boiling them until their skins split. Keep extra stock nearby if you prefer a looser texture, because the lentils continue absorbing liquid after the heat is switched off.
Method
Step by step
- 01
Prepare the vegetables
Rinse the lentils in a sieve and remove any tiny stones. Dice the onion, carrot and celeriac into roughly 5 mm pieces. Small, even pieces soften into the sauce without dominating each mouthful.
- 02
Build the base
Melt the butter in the casserole over medium heat. Soften the onion for three minutes, then add carrot and celeriac and cook for five minutes. Stir in the tomato purée and heat for one minute without letting it darken excessively.
- 03
Simmer the lentils
Add the lentils, stock and bay leaf. Bring to the boil, then simmer gently with the lid slightly ajar for 30–40 minutes. Stir occasionally and add water if needed. Taste a lentil: it should be tender but still hold together.
- 04
Season and warm
Remove the bay leaf. Add vinegar, pepper and salt to taste. Lay the sausages in the hot sauce and warm gently for about eight minutes. Keep the liquid below a vigorous boil to protect their skins.
- 05
Serve with spaetzle
Heat the spaetzle in salted water according to the packet and drain thoroughly. Adjust the lentils to a spoonable consistency. Divide between warm plates and serve with the spaetzle and sausages.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing lentils
Red lentils collapse too quickly for this dish. Small mountain lentils work, although their cooking time varies with age and variety. Use the packet as a starting point, then taste for tenderness before adding the vinegar.
Thickening without a roux
Released lentil starch gives a little natural body. For a thicker sauce, crush two tablespoons of cooked lentils against the side of the pot and stir them back in. Loosen an overly thick sauce with hot stock, then check its seasoning.
Kitchen questions
One more question?
Do the lentils need soaking?
Usually not for brown lentils of this size. Follow the packet; older lentils may take noticeably longer to soften.
Can I make it vegetarian?
Omit the sausages and use vegetable stock. Separately fried mushrooms add depth when spooned over at the table.
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