i brew a lot of lagers, and i'd say 2 weeks is not really that outlandish. certainly the stalling, if you are really certain it stalled, is a bit annoying, but how quickly did it take off? how fresh were your packets? how vigorous was the starter you had? is it possible the yeast were just not as viable as you thought?
that said, while i use mostly White Labs, my buddy in my club uses wyeast and i recall him having quite a problem using the Urquell D yeast a year or two back. very fickle, especially in the first generation.
i would just let it finish at d-rest temps and expect that it will be fine - 1.014-5 will be good for that style anyhow IIRC.
good luck and keep us posted.