I’m back in school, taking an 8-week session in French History with the Life Long Learning program at Washington University. The professor Anna Amelung is delightful! When I told my grandson, I was taking the course, he said I should watch the mini series Versailles on the Internet and I’d ace the test. I told him there are no bothersome tests in this program. He wanted to know more.
In keeping with the topic, expect me to post a few more French recipes in the weeks ahead. Let’s start with French Green Lentil Soup. I haven’t made this since the dead of winter. But I made some to take to the farm recently. It’s hearty and healthy and easy to make—if you have someone doing the chopping for you.
The recipe calls for chunks of sausage. I had several packages of Wurst House brats, that I bought in Hermann recently. They were taking up space in my freezer, so I put some in the lentils. I liked the round shape of the sausage pieces and the color, and flavor they brought to the soup. Because I kept tasting the sausage, there were fewer chunks in the dish than I intended by the time I got to the farm.
The recipe also called for French green lentils, which I stumbled upon at Jay’s International Market recently, while looking for pot sticker wrappers—which are on my list of recipes to make soon. I grabbed a few package of the French green lentils to have on hand, when the urge to make soup came over me again. The French variety is a darker green than others and more variegated in color, and my favorite for soup making. I promise not to talk about this lentil soup for awhile. But the dish is so doggone delicious and nutritious. With a chunk of rustic bread, it’s a meal in itself.
Note: No worries if you can’t find the French variety; ordinary lentils work just fine.