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.
Provided by Leslie in Texas
Categories Pork
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in small saucepan over low heat,whisk in flour and stir mixture 3 minutes; set roux aside.
- Bring stock to boil in large saucepan; add lentils and boil until tender, about 1 1/2 hours.
- Add celery,carrots and onion to lentils and boil until tender, about 15 minutes;add tomato and reduce heat to low.
- Whisk in roux, add diced knockwurst, red wine and white pepper and cook 30 minutes.
- Increase heat to high; add potatoes to soup and boil until tender, about 20 minutes,stirring frequently.
- Stir in vinegar and serve immediately.
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