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Swabian lentils

  • Lentils, soaked, drained
    • 400 g Water, hot
    • 200 g Dry Brown Lentils, soaked, drained
    • 2 g Baking Soda
    • 1 t Medium-Grain Salt
    • 2 Bay Leaf
    • 5 Juniper Berries or 1 Sprig Rosemary Leaves
  • 25 g Unsalted Butter
  • 120 g Onion, minced
  • 180 g Apple, peeled, chopped
  • 25 g Wheat Flour
  • 500 g Vegetable Stock, cold
  • 15 g White Vinegar
  • 5 g Dijon Mustard
  • Medium-Grain Salt
  • Black Peppercorn, ground
  1. Soak lentils at least 8 hours at room temperature. Drain. Remove bay leaf and berries.
  2. Prepare sauce. Melt butter over medium heat. Sweat onion and apple 8 minutes. Stir in flour to form roux. Cook 2-3 minutes until toasty. Stir in vegetable stock until no clumps remain. Stir in vinegar, mustard, and lentils.
  3. Simmer. Bring mixture to boil and reduce to simmer. Simmer, partially covered, 25 minutes until tender.

Store in refrigerator up to 3 days.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Lentils, Six Ways." 431-432. ↩

  2. bummi68. "Linsen schwäbisch." Chef Koch. 29 December 2004. ↩

  3. Killebrew, Kimberly. "Swabian-style German Lentils with Spaetzle (Schwäbische Linsen mit Spätzle)." The Daring Gourmet. 6 April 2015. ↩

  4. krollekopp. "Schwäbische Linsen mit Spätzle und Saitenwürstchen." Chef Koch. 12 June 2012. ↩