Swabian Alb Lentils

Nestled between Baden-Württemberg, Bavaria and Germany’s Alpine foothills, the semi-mountainous Swabian Alb is one of the most volcano-rich regions in the world. Due to its poor soil and harsh climate, lentils were historically one of the most common crops here, along with peas, beans, barley, rye and others. Archeological remains show that legumes have been grown here since at least 500 BC. But it was only in the first half of the 19th century that lentils became the primary crop, and a food central to the region’s identity. Many streets and villages in the Swabian Alb are named after lentils (Linse or Leisa), and the legume can often be found painted on the façades of farms or restaurants. Many traditional recipes combine lentils with grain-based foods, like lentils with spätzle (local fresh noodles), the most representative regional dish.
However, in the 1960s, as in other European agricultural regions, the cultivation of legumes was gradually abandoned, because they are unprofitable and linked to an old-fashioned food model. As a result, the seeds of traditional lentil varieties were lost. For over 40 years, there were no traces of them, until in 2006 when two researchers found seeds from Albleisa 1 and Albleisa 2 in the genetic bank of the Vavilov Institute in Saint Petersburg.
The Swabian Alb lentil plant is about 40 centimeters tall and has stocky pods each containing two seeds, which ripen between the end of July and early September. Thanks to the favorable combination of soil, climate and local knowledge, the lentils are of excellent quality, but require a long drying and cleaning process.
The area’s two traditional varieties have different shapes and uses. One has a larger seed and is ideal for purees and soups, while the other one is smaller and best as a side dish. Both have an intense, hazelnut-like flavor.