German Lentil Soup

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: 2 hrs 25 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup butter (1 stick)
• 3⁄4 cup all-purpose flour
• 12  cups  beef stock
• 8  ounces dried lentils
• 5  celery ribs, diced
• 3  carrots, peeled and diced
• 1  large onion, diced
• 1  small tomatoes, diced
• 1⁄2 lb  knockwurst, diced
• 3  tablespoons dry red wine
• 1⁄4 teaspoon white pepper
• 2  lbs potatoes, peeled and diced
• 1⁄4 cup 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.