Vegan Lentil Sauce and Spätzle (German Noodles)

Since I live so far away from home I really discovered my love for German traditional food. It’s savory, doesn’t cost much most of the time and it is SO good. Another way how you can eat our German Spätzle noodles is with a lentil sauce. Thanks to my dad for his recipe!

For a detailed description for the noodles please see our other post Vegan “Krautspätzle” aka German noodles with Sauerkraut.



  • 4 carrots
  • 400g potatoes
  • 2 onions
  • 4 tbsp vegetable oil
  • 0.2 l dry red wine
  • 2 l vegetable broth
  • 400 g small lentils (green or brown ones are usually the best for that)
  • 4 cloves, 1 bay leaf
  • 4 tbsp balsamico vinegar
  • Salt, pepper, cumin and curry
  • Fresh parsley for serving



Peel carrots, onions and potatoes, then cut them in small cubes. Heat everything in a pot with 1 tbsp of oil and cook until the onions are translucent. In the meantime, make the vegetable broth, add red wine, cloves and the bay leaf. Bring everything to a boil. Rinse the lentils and add them. Now let the whole thing cook for a good 30 mins on low. Stir in between and add more broth if necessary. Add vinegar, salt, cumin, curry and pepper to taste, then add fresh parsley to taste.

IMPORTANT: Do not add salt to the lentils before cooking them, otherwise they won’t get soft.

Guten Appetit!


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