Linsensuppe

LENTIL SOUP

1 cup lentils

6 cups cold water

3 bouillon cubes

1 small onion(diced)

2-3 large potatoes (diced)

2 tablespoons butter or margarine

1 tablespoon flour

1 tablespoon red wine vinegar

salt and pepper

Wash lentils and soak overnight in cold water. Drain and add six cups water, bouillon cubes, and half of the onion. Cook for 1½ hours. Add the potatoes and cook until tender. Brown the rest of the onion in the butter or margarine, add the flour, stir and pour over the soup, stirring constantly. Add the vinegar. Salt and pepper to taste.

Serves 4