Specklinsen mit Semmelknödel - ohne Speck

Bacon lentils with bread dumplings - without bacon

Bacon lentils without bacon? Is that possible? We can easily answer this question with “yes”. We have cooked the Genusskoarl version of bacon lentils with bread dumplings for you and it does not contain any meaty ingredients. With its wonderful, smoky taste, the TirolerWürze conjures up bacon aromas in the lentils and makes them taste almost the same as the original. If you don't want to enjoy this classic without bacon, you can simply add it as usual.



  • 1-2 eggs
  • 250 g bread cubes
  • 1 small onion
  • 25g butter
  • 250 ml milk
  • 4 tbsp Viennese seasoning
  • Parsley
  • Ground nutmeg
  • pepper


  • 300 g mountain lentils
  • 1 large onion
  • 3 carrots
  • 3 tbsp Tyrolean seasoning
  • Bay leaves, marjoram, pepper
  • Flour


For the bread dumplings, finely dice a small onion and fry in the melted butter until translucent. Chop the parsley finely and roast briefly. Let cool down.

Whisk eggs with milk and season with Viennese seasoning, pepper and nutmeg. The Viennese seasoning replaces any added salt in the dumplings and creates a round, spicy taste. Mix the bread cubes with the egg milk and the cooled onions well and let sit for 15 minutes.

Form dumplings from the mixture and place them in gently rolling, salted water. Let it steep in the water for about 10-15 minutes and skim off.

Lenses: Put the mountain lentils in cold water and bring to the boil. Add the bay leaf and peppercorns and simmer on a low flame for about 25 minutes. In the meantime, dice the onions and carrots. After about 25 minutes, strain the lentils and collect the lentil water. Remove bay leaves. Fry the onions with a little oil or butter in the lentil pot, add the carrots, fry them and then dust them with flour. Pour in the lentil water, add marjoram and cook for 5 minutes. Then add the cooked lentils and if necessary add a little more water or vegetable broth. Let it boil briefly and when the lentils have reached the desired consistency, remove from the heat and add 3 tablespoons of Tyrolean spice.

The Tyrolean seasoning gives the lentils a wonderful, smoky aroma and all without bacon. If you don't want to do without it, you can add small cubes of bacon when frying the onions.

Our tip: add the Tyrolean seasoning at the very end so that the smoky taste is not overcooked and is retained.

Serve the hot lentils with the cooked bread dumplings and enjoy.

Leftover dumplings?

You didn't eat all the dumplings? That's not a problem because dumplings can be frozen wonderfully or eaten the next day. How about, for example roasted dumplings with egg and Viennese spice ?

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