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    You are in: Home / Recipes / German Lentil Soup Recipe
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    German Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Leslie in Texas's Note:

    This hearty soup is perfect for cold, rainy or snowy days! From a November 1985 issue of Bon Appetit magazine in the R.S.V.P. section . It was requested from Salaya's Parlor and Diggin's restaurant in Nevada City, California.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in small saucepan over low heat,whisk in flour and stir mixture 3 minutes; set roux aside.
    2. 2
      Bring stock to boil in large saucepan; add lentils and boil until tender, about 1 1/2 hours.
    3. 3
      Add celery,carrots and onion to lentils and boil until tender, about 15 minutes;add tomato and reduce heat to low.
    4. 4
      Whisk in roux, add diced knockwurst, red wine and white pepper and cook 30 minutes.
    5. 5
      Increase heat to high; add potatoes to soup and boil until tender, about 20 minutes,stirring frequently.
    6. 6
      Stir in vinegar and serve immediately.

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    Nutritional Facts for German Lentil Soup

    Serving Size: 1 (647 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 629.0
     
    Calories from Fat 249
    39%
    Total Fat 27.7 g
    42%
    Saturated Fat 14.2 g
    71%
    Cholesterol 63.3 mg
    21%
    Sodium 2086.4 mg
    86%
    Total Carbohydrate 69.7 g
    23%
    Dietary Fiber 17.2 g
    68%
    Sugars 5.5 g
    22%
    Protein 25.1 g
    50%

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