German Lentil Soup

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READY IN: 2hrs 25mins
Recipe by Leslie in Texas

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.

Ingredients Nutrition

Directions

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

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