[masraum]

In the last week or two, I've run across mentions of 2 German dishes that I'd like to try.
I can find recipes for both online, but thought someone here might have a tried and true family recipe which would make it better than just some random recipe from the 'Net.

Linensuppe (German Lentil Soup). The reference that I saw had 13 "facts" about it that included:

The dish is a staple of German cuisine, particularly in the southern regions of Bavaria and Swabia.

Linsensuppe is typically made with red or green lentils, onions, carrots, celery, and sometimes bacon or sausage.

The soup is often flavored with a variety of spices, including thyme, rosemary, and marjoram.

Linsensuppe is a popular dish during the German winter months, when a warm, comforting bowl of soup is especially welcome.

Linsensuppe has been a staple of German cuisine for so long that it's even mentioned in medieval German cookbooks.

In Germany, Linsensuppe is often served at family gatherings and special occasions, such as Christmas and New Year's.

Linsensuppe is a delicious example of German "Eintopf" cuisine, where a single pot of soup or stew is served as a complete meal.

I like a good soup, and this one sounds like it could be tasty. My ancestry is German, so I'd like to give it a shot.

The other thing that I ran across sounds tasty. I have always loved Macaroni and cheese. I had no idea that the Germans had their own version.

I found the following description on a page and was grabbed by the references to Stuttgart, Triple score (German, Mac-n-Kase, and Porsche adjacent)!

One of the most beloved of all Swabian dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be! Chewy homemade Spätzle baked with gooey Swiss cheese and topped with caramelized onions, it’s on my most favorite dishes!

Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish. Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven. I guess you could say it’s Germany’s version of mac and cheese.

Käsespätzle (cheese spaetzle) was a favorite dish in our home and we always looked forward to it when my mom would make it. Though Bavarian by birth she spent her later childhood through young adult years in Stuttgart and she’ll freely admit that Swabian cuisine is Germany’s best. And I couldn’t agree more. Here is a thoroughly authentic Kasespatzle recipe just like my mom always made it.

I figured we've got folks here with all sorts of backgrounds so may have some that have a recipe to share. If not, I'll find something on the 'Net that sounds good.