Sweet and Sour Beluga Lentils with Spelled Green Spelled Spaetzle

5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


For the lenses:

  • 150 g Beluga lentils, dried (alternatively brown lentils)
  • 100 g Smoked meat, diced
  • 60 g Onion, brown
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 2 tbsp Red wine vinegar
  • 8 cm Cinnamon stick
  • 4 Cloves
  • 6 Juniper berries
  • Salt and pepper, black, fresh from the mill


  • 1 tbsp Wheat flour, type 405
  • 2 tbsp Sunflower oil

For the (pressed) spaetzle:

  • 250 g Spelt flour
  • 2 tbsp Green spelled, crushed
  • 4 Eggs, size M
  • 80 g Onion, brown
  • 4 tbsp Unsalted butter

To garnish:

  • Sesame seeds, white
  • Tomato slices


  • Let the lentils soak in enough water overnight (shortens the cooking time) so that it protrudes approx. 1 cm above the lentils. Bring to a simmer with the spring water over moderate heat. Chop the onion and garlic and fry in the sunflower oil until the onions are translucent. Add the smoked meat and fry until fragrant.
  • Add the mixture to the lentils. Add red wine vinegar, cinnamon stick, cloves and juniper berries and simmer with the lid on for 20 minutes. Season to taste with red wine vinegar, salt and pepper. Optionally, sweat the flour with the sunflower oil until it is medium brown, deglaze with the lentil stock and mix with the lentils.
  • The best way to prepare the dough is with a food processor. The kneading time should be at least 12 minutes. Choose the dough a little firmer. Add a little flour or water, depending on the swellability of the flour. Let the dough soak for 10 minutes. Roughly chop the onion and fry in the butter until medium brown.
  • Press into the boiling, lightly salted water with a spaetzle swirl. As soon as they float above, remove them with a slotted spoon, drain well and distribute on the serving bowls. Add the browned onions and the cooked lentils. Garnish, serve and enjoy as desired.


  • In Augsburg, green lettuce and a cold beer are often served with it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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