Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 3/4 cup all purpose flour

  3. 12 cups beef broth

  4. 224 g dried lentil, picked through

  5. 5 stalks celery, diced

  6. 3 medium carrots, peeled and diced

  7. 1 large onion, peeled and diced

  8. 1 small tomato, cored and diced

  9. 224 g diced knockwurst

  10. 3 tbsp. dry red wine

  11. 1/4 tsp. white pepper

  12. 906 g potatoes, peeled and diced

  13. 1/4 cup red wine vinegar

Instructions Jump to Ingredients ↑

  1. Melt butter in a small saucepan. Whisk in flour and cook 3 minutes, whisking frequently. Set aside. Bring broth to a boil in a large saucepan. Add lentils and boil until tender, about 60 to 90 minutes. Add celery, carrots and onions and boil 15 minutes. Add tomato. Reduce heat to low. Whisk in flour mixture. Stir in knockwurst, red wine and white pepper. Simmer 30 minutes. Increase heat to high. Add potatoes and boil until tender, stirring frequently. Stir in vinegar and serve immediately.


Send feedback