Lentils with Bacon
Here is a further … hhmm, what do we mean? Yes, of course, another Austrian classic – Specklinsen (Lentils with Bacon). As the name suggests, this down to earth and hearty dish incorporates lentils and aromatic bacon. Wonderfully seasoned, it is anything but bland – more so, an exquisite pan dish with a dash of something delicious!
- 500 g lentils
- 2 bay leaves
- 1 dash of vinegar
- 150 g bacon (smoked, diced)
- 1 onion (red, finely chopped)
- 2 garlic cloves (finely chopped)
- 1 bunch of parsley (finely chopped)
- 1 tbsp oil
- 1 tsp capers
- 125 ml white wine (dry)
- 1 tbsp flour (to thicken)
- 1 tsp mustard (hot)
Directions for Lentils with Bacon
- Wash the lentils, place in a pot and fill with water until the lentils are covered. Add the bay leaves, salt and a dash of vinegar and cook, covered, for approx. 25 minutes until soft.
- Meanwhile, dice half the bacon. Peel the onions and garlic and finely chop. Wash the parsley, tear the leaves off the stems and chop.
- Heat the oil in a pan and fry the diced bacon and onions. Add the garlic and capers, thicken with flour and stir.
- Deglaze with white wine. Strain the lentils and stir approx. 125 ml of the hot water from the lentils into the bacon and onion sauce. Briefly bring to the boil, add the lentils and season with salt, pepper, parsley and mustard. Leave to cook for a few minutes more, stirring frequently.
- Slice the remaining bacon into strips, fry until crispy and arrange on the lentils.
GOES WELL WITH Bread Dumplings
To make this dish even creamier, add a little sour cream.