Curried Lentil, Sausage & Almond Soup
Category: Soups
Ingredients:
- 3/4 cup slivered almonds, roasted (roasting instructions)
- 2 teaspoons mild curry powder
- 1 tablespoon olive oil
- 1 cup diced carrot
- 2 teaspoons minced garlic
- 1 (10-ounce) package soy-based meatless sausage
- 1 (15-ounce) can lentils, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
Directions:
Heat almonds in a large pot, stirring occasionally on high heat until light brown and toasted; remove and set aside. Heat curry powder in pot, tossing frequently, just until fragrant; remove and set aside.
Heat oil in pot; add carrot and garlic. Turn heat to medium-low and cover pot; cook, stirring occasionally, until carrot is nearly soft. Slice sausage into bite-sized pieces and add to pot; stir for 3 to 4 minutes. Stir in lentils, chickpeas and broth. Increase heat and bring to a boil; stir in curry powder to taste (not necessarily using all of it). Stir in toasted almonds and cilantro. Season with salt and pepper and serve.
Serves 4.
Tags: almonds, carrot, chickpeas, cilantro, curry powder, lentils, meatless sausage, minced garlic, olive oil, pepper, salt, vegetable broth
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