Linsen mit Spätzle

Lentils with spaetzle, usually also with instruments of sausages, is a traditional dish of the Swabian cuisine, in many places it is even considered the " Swabian national dish ". Correctly, the court in the Swabian " lentils and spaetzle " called ( Lensa ond Schbäzla ).

History

The result is the court - like so many of today typical Swabian dishes - as a " poor man's food". While meat was unaffordable for the majority of the Swabian population, lentils were a popular and nutritious staple that could be stored over the winter. Many farmers planted on poor soils and lenses for their own use, they were so readily available.

Today, the former winter dish is available in many home-style - Swabian restaurants on the menu, but it is also available in cafeterias and canteens or cooked as an everyday meal at home.

Preparation

If not already pre-processed, green or brown plate lenses are soaked for five to ten hours in water. They are then simmered in a broth until they are soft. It should be noted that lenses can cook bubbly never, since the protein contained otherwise modified so that they remain hard.

With smoked bacon and onions, depending on the recipe with garlic, bay leaves, cloves or juniper berries refined, the lenses are placed in a dark roux and served with spaetzle and hot strings sausages.

The finished lenses are prepared acidified with red wine vinegar to make the hearty and carbohydrate-rich food easier to digest. In many cases, the vinegar is served separately and can be dosed according to the taste itself.

Similar dishes

A similar dish is found in Apulia: For spaghetti e lenticchie ( " Spaghetti and lentils " ) the spaghetti be broken into smaller pieces and mitgegart in the lentil soup.