German Lentil Soup

• 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

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.

butter, allpurpose flour, beef stock, lentils, celery, carrots, onion, tomatoes, red wine, white pepper, potatoes, red wine vinegar

Taken from www.food.com/recipe/german-lentil-soup-374448 (may not work)