This is often served as a quick one-dish lunch in Vienna, sometimes with potato, sometimes with sliced fried dumplings.
Rinse and pick over the lentils, pour boiling water over them to cover, and soak for 30 minutes. Fry the onion in the oil in a large flameproof casserole until golden brown. Put in the piece of bacon, and fry it all over until nicely browned. Add the lentils, and any remaining soaking liquid. Cover with stock or water, add the bay leaf, and bring to the boil. Lower the heat, and simmer gently until the lentils are cooked.
See also Bacon and Lentil Soup.
© 1995 Frances Bissell. All rights reserved.