Lentil soup is a timeless staple of traditional home cooking – simple, hearty, and full of flavor. In this version with bacon and Vienna sausages, it becomes especially rich and satisfying. The combination of root vegetables, brown lentils, and a strong broth creates a well-balanced and savory base, while the bacon and sausages add a deliciously smoky depth. Best of all: this soup is easy to prepare, foolproof, and perfect for batch cooking. Ideal for anyone who wants to enjoy a down-to-earth yet versatile dish with minimal effort.
Classic Lentil Soup with Bacon and Sausages – Simple & Delicious
This classic lentil soup with bacon and sausages is hearty, satisfying, and easy to prepare. It's perfect for batch cooking, freezes beautifully, and tastes just as good when reheated.
Ingredients
- 2 large onions
- 1 Leek stalk (approx. 200g), trimmed
- 6 large waxy potatoes (approx. 800-900 g)
- 4 Carrots, (approx. 400 g peeled)
- ½ celeriac (approx. 250-300 g peeled)
- 200 g brown lentils (e.g. plate lentils)
- 200 g diced bacon
- 1,5 L Vegetable, chicken or beef broth
- 1½ tsp sugar
- 5 Vienna sausages (approx. 250g)
- 10 ml White wine vinegar – if you like it tangier, just use a bit more.
- Rapeseed oil for frying
- Pepper, salt (use sparingly - see notes)
Instruction
- Preparation:
- Finely dice the onions.
- Dice the bacon if not already pre-cut.
- Peel the carrots, potatoes and celeriac and cut into bite-sized pieces.
- Slice the leek lengthwise, wash thoroughly, then cut into thin rings.
- Rinse the lentils in a sieve under cold water.
- Sauté:Heat a little rapeseed oil in a large pot.Briefly sauté the bacon until it releases some fat.Add the onions and sauté until translucent.
- Build the soup base:Add all the prepared vegetables and briefly sauté.
- Pour in the broth.
- Stir in the rinsed lentils.Add sugar and pepper.Stir in the white wine vinegar to taste.
- Simmer:Cover and let the soup simmer gently for about 30–40 minutes, until the lentils and vegetables are tender.
- Sausages & final seasoning:Slice the Vienna sausages and add them just before serving – they should be heated through but not cooked for long.Taste the soup and season carefully with salt, only if needed – the bacon and sausages already add a lot of saltiness.
- Bon appétit!
Notes
Salt carefully: Bacon and sausages contribute plenty of seasoning. Taste before adding extra salt. Adjust the vinegar to taste: 10 ml adds a mild freshness – if you prefer a tangier flavor, simply add a little more. Great for freezing: This soup is ideal for batch cooking. It freezes well and tastes just as good reheated – simply add a bit of broth or water when warming up if it thickens too much. Nutritional values may vary: Depending on the type of broth, the amount of vegetables, or sausage brand used, nutritional values can vary considerably. Use values as a rough guide only.
Nutritional values
Calories: 749kcal | Carbohydrates: 113g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0,1g | Cholesterol: 34mg | Sodium: 1984mg | Potassium: 2483mg | Fiber: 27g | Sugar: 14g | Vitamin A: 11400IU | Vitamin C: 82mg | Calcium: 150mg | Iron: 8mg
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