GERMAN LENTIL SOUP

By Lutie

There’s nothing like a big bowl of hearty soup to warm you up on a cold day. This one is pretty easy to make and only needs a salad, crusty French bread and a nice glass of wine to fill and warm you. I found this recipe in a Bon Appetit’ issue years ago and have been making it ever since. Leftovers freeze well.

Ingredients

• 1/2 Cup butter
• 3/4 Cup flour
• 12 Cups beef broth (canned)
• 8 ounces dried lentils
• 5 Celery stalks, diced
• 1 Large onion, diced
• 1 Small tomato, diced
• 1/2 Lb. Knockwurst, diced
• 3 Tbs. Dry red wine
• 1/4 Tsp. white pepper
• 2 Lbs. potatoes, peeled and diced
• 1/4 Cup red wine vinegar

Preparation

Step 1

Melt butter in heavy small saucepan over low heat. Whisk in flour and stir mixture 3 minutes. Set roux aside. Bring stock to boil in heavy saucepan. Add lentils and boil until tender, 1 ½ hours. Add celery, carrots, and onions to lentils and simmer until tender. Add tomato and potatoes. Cook until potatoes are almost done, about 20 minutes. Add knockwurst, red wine and pepper and cook 30 minutes. Whisk in roux and simmer until thickened. Stir in vinegar. Serve.