Swabian Lentil Stew

Swabian Lentil Stew

Cold days = warm stew! With this basic rule, the dirty weather is much better to endure. A real Swabian classic is the lentil stew – lots of valuable protein from mountain lentils and a good portion of vegetables included! Then served over a portion of spaetzle – simply fantastic. Traditionally, the dish is prepared with a little bacon. However, this can also be simply omitted and the stew is vegetarian. The lentils get a slightly sour note from a dash of vinegar, which is added at the end of the cooking time.

Have fun cooking the stew!

Swabian Lentil Stew

Course: Main Course
Cuisine: Deutschland, German, Swabian
Keyword: Lentil Stew, Stew, Swabian Lentil Stew


  • 100 g streaky bacon
  • 2 small onions
  • 150 g mountain lentils
  • 1 tablespoon butter
  • 0,75 l water
  • 1 bunch of greens
  • salt pepper
  • 1 bay leaf
  • 1 tsp. mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons butter
  • 2 tablespoons flour


  • Dice bacon and onions. Rinse mountain lentils in cold water and drain.
  • Heat butter in a pot and fry bacon in it for 2 to 3 minutes until golden brown. Add onions and fry for 2 to 3 minutes. Meanwhile, clean and wash 1 bunch of greens and cut into 1 cm cubes. Also fry briefly.
  • Add lentils, bay leaves and water, bring to a boil and cook covered over medium heat until lentils are cooked (about 30 minutes). Season with salt, pepper, mustard and white wine vinegar.
  • Make a roux with butter and flour. Blend with a small amount of the stew and then add to the rest of the stew. Bring to the boil again briefly until the stew is thickened.