Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.39 Kcal (2124 kJ) | ||
| Calories from fat | 178.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 31% | |
|---|---|---|---|
| Cholesterol | 47.51mg | 16% | |
| Sodium | 1092.18mg | 46% | |
| Potassium | 1633.57mg | 35% | |
| Total Carbs | 58.88g | 20% | |
| Sugars | 11.79g | 47% | |
| Dietary Fiber | 14.53g | 58% | |
| Protein | 22.21g | 44% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 3.8mg | 21% | |
| Calcium | 117.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 76.64 Kcal (321 kJ) | ||
| Calories from fat | 26.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 31% | |
|---|---|---|---|
| Cholesterol | 7.18mg | 16% | |
| Sodium | 164.98mg | 46% | |
| Potassium | 246.75mg | 35% | |
| Total Carbs | 8.89g | 20% | |
| Sugars | 1.78g | 47% | |
| Dietary Fiber | 2.2g | 58% | |
| Protein | 3.35g | 44% | |
| Vitamin C | 1.4mg | 15% | |
| Vitamin A | 0.2mg | 50% | |
| Iron | 0.6mg | 21% | |
| Calcium | 17.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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