Berglinsen mit Speck

Name: Berglinsen mit Speck
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 2 servings
Cuisine: Austria
Ingredients: 150 g mountain lentils (or brown lentils); 100 g smoked Speck, diced; 1 onion; 1 carrot; 1 small celeriac or parsley root; 1 tbsp oil; 500 ml vegetable stock; 1 bay leaf; 1 dash of vinegar; salt; pepper; marjoram

Hearty, inexpensive and filling: the lentil stew as it used to be cooked on every Alm – perfect after a long day of hiking.

Berglinsen mit Speck is a hearty, down-to-earth stew as it used to be cooked on every Alm. The lentils are filling, the ingredients are inexpensive – and the local Speck turns it into true comfort food. Nothing more is needed after a long day of hiking.

Berglinsen mit Speck being prepared and enjoyed at the hut — This is how Berglinsen mit Speck is made and enjoyed at the hut.

What you need

Ingredients for 2 people:

150 g mountain lentils (or brown lentils)
100 g smoked Speck, diced
1 onion
1 carrot
1 small celeriac or parsley root
1 tbsp oil
500 ml vegetable stock
1 bay leaf
1 dash of vinegar
Salt, pepper, marjoram

How it's done

If needed, soak the lentils in water for a few hours (mountain lentils usually do not need it).
Render the diced Speck in a pot with the oil.
Dice the onion, carrot and celeriac or parsley root and briefly fry them along.
Add the lentils and pour in the vegetable stock with the bay leaf.
Let everything simmer until soft for about 30–40 minutes.
Season with a dash of vinegar, salt, pepper and marjoram. Fresh Bauernbrot or a Knödel goes well with it.