Curried Lentil and Sausage Soup with Toasted Almonds
User Reviews
4.8
46 reviews
Excellent
Curried Lentil and Sausage Soup with Toasted Almonds
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup onion finely chopped
- 1-2 carrot peeled and small diced, large
- 1-2 celery small diced, stalks
- 2 cloves garlic finely minced
- 1 tablespoon curry powder see note
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth low-sodium
- 1 cup lentils rinsed and picked over, dry
- 1 can White beans rinsed and drained, or chickpeas
- ½ pound chicken sausage diced (see note, precooked
- ⅓ - ½ cup heavy cream optional
- salt to taste
- black pepper to taste
- almonds toasted, for garnish, slivered
- cilantro for garnish, chopped
Instructions
- In a 4- or 5-quart pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper. Saute for 4-5 minutes until the vegetables start to soften, stirring often.
- Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
- Stir in the sausage and beans and heat through. Stir in the heavy cream, if using. Taste and add additional salt and pepper if needed. The soup will thicken slightly upon standing.
- Serve warm with slivered almonds and cilantro.
Notes
- Curry Powder: I feel like I'm a bit redundant about curry powder but I'll just say it again: my favorite curry powder is the Sweet Curry Powder from Penzey's spices. You can use any type of curry powder here (yellow, red, hot) just make sure you like the flavor as it will come through in the soup.
- Sausage: also, you can play around with the type of sausage used. If using an uncooked, crumbled variety, brown it first (before the vegetables) and remove to a plate before proceeding with the recipe (and then stir it in at the end with the beans).
- Soup Color: the color of the finished soup will largely depend on what kind/color of curry powder and lentils you use.
- Lentils: I used a blend I found with red, black, yellow and green lentils.
- Broth: also, scale back on the broth if you want an ultra-thick soup; conversely, add a few more cups if you want it to go a bit further and don't mind a thinner consistency. Keep in mind it will thicken a bit off the heat (after 10 or so minutes).
Nutrition Information
Show Details
Serving
1 Serving
Calories
551kcal
(28%)
Carbohydrates
52g
(17%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
86mg
(29%)
Sodium
814mg
(34%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 551kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 814mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
46 reviews
Excellent
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