Lentil Soup with Bacon and Wiener Sausages

A spoonful of this lentil soup brings plenty with it: tender brown lentils, soft potato, sweet carrot, and savory bacon, with Wiener sausages alongside. Dark balsamic vinegar and mustard give the rich broth a welcome tang. It is a bowl you can settle into, with enough different textures to make the last spoonful as appealing as the first. Put some bread on the table and let dinner be a little unhurried.

Brown lentils, root vegetables, and a savory broth

Brown lentils give the soup its earthy flavor and keep a recognizable shape when gently cooked until tender. Floury potatoes soften into the broth and help give it body. Onion, carrot, leek, and celeriac add sweetness and a rounded vegetable flavor; celeriac is the knobbly root, rather than celery stalks. Cutting the firmer vegetables into manageable pieces makes it easier to get a little of everything onto your spoon.

Butter rounds out the vegetable base, while bacon and Wiener sausages bring the meaty, salty notes. Both vegetable and beef broth powders contribute to the broth. Because their strength and saltiness vary, taste the soup before adding the final salt and black pepper.

Bay, thyme, marjoram, and savory give the lentils a fragrant herbal background. Flat-leaf parsley adds a fresher note to the finished bowl. Mild mustard, dark balsamic vinegar, and cane sugar work together at the other end of the flavor range: mustard adds gentle sharpness, vinegar brings tang, and sugar softens its edges. The aim is a savory soup with a little sweet-and-sour lift.

Tender lentils first, balsamic vinegar afterward

Sort through and rinse the lentils before cooking. Keep the simmer gentle and check both a lentil and a piece of potato before finishing the soup. The lentil should be soft inside, without a hard center; the potato should yield easily to a fork. A few split lentils are fine. A hard center needs more cooking, not a stronger seasoning.

Wait until the lentils are tender before adding the balsamic vinegar, since acid can slow their softening. Stir in the mustard and balance the vinegar with the sugar, tasting a spoonful that includes some lentils as well as broth. Remove whole bay leaves before serving. Leave the soup chunky, or gently crush a few soft potato pieces against the side of the pot if you want a little more body.

Cook raw bacon fully and follow the Wiener sausages' package directions for heating. Keep utensils used for raw bacon away from cooked food. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Reheat to 165°F (74°C) throughout, bringing the soup to a rolling boil while stirring.

Bread for the broth, parsley for the bowl

Scatter the parsley over the soup close to serving, and set out Rye bread beside it. The hearty bread suits the bacon and earthy lentils; dip each bite as you eat so the slice keeps some of its texture.

If you are choosing another soup for a different evening, Pea Soup offers a creamier spoonful with marjoram and a choice of dried, fresh, or frozen peas. This lentil soup keeps more distinct pieces of lentil, potato, and vegetable in the bowl.

Small adjustments with a clear purpose

• Check the bottom of the pot: Stir gently along it as the soup thickens. This helps stop potato and lentil solids from catching without breaking up every piece.
• Loosen before seasoning again: If the soup is too thick, stir in a little water first, then taste. Extra broth powder also brings extra salt.
• Taste the whole spoonful: Try broth with lentils and potato when adjusting the mustard and balsamic. The liquid alone can taste sharper than the complete bite.

Optional ways to change the finish

• For a more peppery bowl, add freshly ground black pepper at the table so each person can choose the strength.
• For a crunchy contrast, scatter a few croutons over the served soup. Keep them out of the pot so they do not soften before you eat.
• For a gentler tang, adjust the balsamic gradually at the end and stop at the balance you like. Keep the bacon, sausages, and potato in place so the soup retains its hearty character.

Make ahead and loosen as needed

Portion soup for later meals before adding the final parsley, then chill it promptly as described above. Keep covered at 40°F (4°C) or below and use within 3–4 days, or freeze portions. Label the containers so you can choose the oldest first.

The lentils and potatoes can make the cooled soup noticeably thicker. Add water a little at a time as you reheat, stirring along the bottom and through the center. Follow the thorough reheating guidance above, then taste the balsamic balance again and add fresh parsley. A spoon is all you need; there is no need to blend the sausages and vegetables.

Frequently asked questions

Do brown lentils need soaking?
They generally do not. Sort and rinse them, then follow the cooking guidance on your package and check that their centers are tender before finishing the soup.

Can I use red lentils in exactly the same way?
Red lentils break down more readily, so they change both the texture and the cooking needs. Brown lentils are the better choice for this chunky soup.

Why are the lentils still firm?
They may need more cooking, and vinegar added too early can slow softening. Keep enough liquid in the pot, continue the gentle simmer, and add the balsamic only after the lentils are tender.

Is this a vegetarian lentil soup?
No. Bacon, Wiener sausages, and beef broth are part of its savory base; butter is included too. Simply leaving the sausages off the plate would not make the soup vegetarian.