German Lentil Soup

Submitted 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."

 

• Ready In: 2hrs 25mins
• Ingredients: 13
• Serves: 6

ingredients

• 118.29 ml butter (1 stick)
• 177.44 ml all-purpose flour
• 2839.08 ml beef stock
• 226.79 g dried lentils
• 5 celery ribs, diced
• 3 carrots, peeled and diced
• 1 large onion, diced
• 1 small tomatoes, diced
• 226.79 g knockwurst, diced
• 44.37 ml dry red wine
• 1.23 ml white pepper
• 907.18 g potatoes, peeled and diced
• 59.14 ml red wine vinegar

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.