Soak lentils in a large bowl or stockpot with enough water to cover for 3 to
Drain and place in a large stockpot. Add bacon, onion, celery, carrots and 3
1/2 cups water. Bring to boil; cover and simmer for 45 minutes.
When lentils are almost cooked, melt butter in a frying pan and fry bratwurst
until brown. Remove and set aside. Stir flour into butter in the pan and gradually
whisk in additional water or stock. Bring to boil, stirring continuously. Add vinegar
and seasonings and allow to boil for about 1 minute.
Stir the mixture into the soup, blending thoroughly. Bring back to boil and then
allow the soup to simmer, uncovered, for a further 40 to 50 minutes, or until the
lentils are completely tender. Add bratwurst and heat through.