Any Germans here? I need a recipe for Swabian lentils. My grandparents

>>9339536
Swabian lentils.
Boil pot of water
put lenitls in
Sweat into pot to save on salt
Throw in a few rocks to save on spices
Make sure water is from tub to save on water

Here you go anon:

http://www.chefkoch.de/rezepte/272611104325658/Linsen-Original-Schwaebisch.html

Shouldn't be any problem for google translate

>>9341312
intramural german burns damn

File: WP_20141030_002.jpg (397KB, 916x1632px) Image search: [Google]

397KB, 916x1632px

>>9341312
Also, dont forget to use spelt for the Spätzle, so that you don't need those expensive eggs for the dough to stick.

But for real:
Every family probably has their own variation.

I'm using essentially pic related, but with some added carrots, leek and celery (the root kind, not the sticks), making it some mirrepoix variant as a start I guess.
But then, I'm a decadent bastard (half hessian), so what do I know.

>>9341412
>Every family probably has their own variation.
This, also it varies quite a bit by region.

What I do;
Diced onion, carrot and (root) celery in equal amounts, brown (really get some colour) in neutral oil, add thickly diced bacon, fry a bit, bit of sugar, add soaked brown or black lentils, bay leaves (3 or 4) with a clove, cook until lentils are done, add apple vinegar (to taste, but quite a lot, probably about 100 ml per 200g of dry lentils but that's just a guess), reduce, season with salt and black pepper.
Serve with fresh spätzle, preferably buttered and good saiten

>>9341358
>>9341412
>>9342373
thanks, anons. gonna try it tonight or tomorrow. the mirepoix idea seems solid.