Austrian Lentil and Bacon Soup Recipe


  • ½ pound smoked slab bacon (preferably Speck), rind removed
  • 2 quarts water
  • 2 cups dried quick-cooking lentils, rinsed
  • 1 medium leek (part of light green leaves included), finely chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, scraped and finely chopped
  • 2 medium onions, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cider vinegar
  • Salt and freshly ground black pepper to taste
  • 2 frankfurters, sliced into ¼-inch rounds


Only Hungarian Cooks Use More Bacon In Their Hearty Soups Than Germans And Austrians Do, And Perhaps The Most Beloved Austrian Classic Is This Thick Lentil One Bursting With Smoky Speck And Flavorful Frankfurters, Like One I Had Not Long Ago In Dürns

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