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. ---------------------------------------------------------------------------
Nutrition
Ingredients
