Go Back
-+ servings
eller with classic lentil soup, served with sausages and fresh parsley

Classic lentil soup with bacon and sausages - uncomplicated & delicious

Sandra Eigen
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.
No reviews yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine German, German, Home cooking
Servings 4
Calories 749 kcal

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)

Instructions
 

  • Preparation:
    Ingredients for classic lentil soup: vegetables, sausages, lentils and bacon in 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.
    Chopped ingredients for lentil soup - carrots, potatoes, celery, onions and lentils prepared in bowls
  • 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.
    Fry the bacon and onions in a pan - first step for the lentil soup
  • Build the soup base:
    Add all the prepared vegetables and briefly sauté.
    Freshly chopped vegetables in a pot for briefly sautéing when preparing lentil soup
  • Pour in the broth.
    Vegetables and lentils in a pan with stock - start the cooking process
  • 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.
    Lentil soup with sausages folded in just before serving
  • Bon appétit!
    eller with classic lentil soup, served with sausages and fresh parsley

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.

Nutrition

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 | Fibre: 27g | Sugar: 14g | Vitamin A: 11400IU | Vitamin C: 82mg | Calcium: 150mg | Iron: 8mg
Keyword simple & savoury, German lentil soup, lentil soup, with bacon
Tried this recipe?Let me know how it was!
QR Code linking back to recipe