Cheese fondue with pumpernickel cubes and lentil soup were among the traditional favorites of our family. My mother prided herself on the cheese fondue and lentil soup recipe she obtained from the head chef, Horst Mager. That cheese fondue recipe soon became traditional fare in our Christmas Eve spread - and still is even to this day.
Surprisingly, my husband who was raised in Long Island, had a liking for lentils. His mother served them sporadically as part of her menu. I was pleased to make the German version of lentil soup for him after we were married. According to John, it was so different from how his mother made them and he loved them both.
Here is my own (more health conscious) version of lentil soup, inspired by fond memories of the Rheinlander and Johns love of lentils. Thanks, moms!
2 lb. turkey sausage
1 onion, chopped
1 cup dried brown lentils, rinsed
2 large potatoes, peeled and chopped
4-5 carrots, peeled and chopped
3 stalks celery, washed and sliced
Beef stock, chicken stock or water
3 tsp. nutmeg
STEP ONE: Brown sausage in skillet over medium heat. Use a high heat oil if needed, such as grapeseed or coconut.
STEP TWO: Once starting to brown, add onion
Cook for an additional 5 minutes until sausage is cooked through
STEP THREE: Add rinsed lentils and the rest of the ingredients
Cover 1 + half of with liquid (2-3 boxes of stock) - you can't get this part wrong
Cover and simmer for 25 minutes or until lentils and veggies are cooked to tender.
STEP FOUR: Throw in a handful of fresh spinach, which will wilt, but keep it's brilliant green.
Re-season with S&P if needed.
Thank you, Rheinlander!
Now you know how to make Sausage Lentil Soup for your friends and family.
Now Go Cook!