Soak lentils overnight. Heat a heavy-bottomed pot on medium heat.

Drizzle 1 tablespoon oil in pot and sear sausage slices until golden brown.

Remove sausage from pan and reserve until ready to serve soup. 

In the same pot used to sear sausages, sauté onions and garlic until toasty. Add tomato paste, pepper, ginger powder, cumin, and chili flakes and sauté for two minutes. Add shredded apples and shredded carrots. Cook until soft.

De-glaze with white wine, and then add apple cider, chicken stock and lentils; sim- mer until soft and almost falling apart. Add salt to taste.

Pour the soup into bowls, top with the seared sausage and thinly sliced basil or parsley.

As seen in Joy of Kosher with Jamie Geller Chanukah 2014 - Subscribe Now