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Curried Lentil and Sausage Soup with Toasted Almonds

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 5 Servings
Course: Soup
Cuisine: American

Ingredients

  • 1 1 tablespoon oil
  • ½ ½ cup finely chopped onion
  • 1-2 1-2 large carrots peeled and small diced
  • 1-2 1-2 stalks celery small diced
  • 2 2 cloves garlic finely minced
  • 1 1 tablespoon curry powder (see note)
  • ½ ½ teaspoon salt
  • ½ ½ teaspoon pepper
  • 6 6 cups low-sodium chicken broth
  • 1 1 cup dry lentils rinsed and picked over
  • 1 1 can white beans or chickpeas rinsed and drained
  • ½ ½ pound precooked chicken sausage diced (see note)
  • ⅓ - ½ ⅓ - ½ cup heavy cream optional
  • salt and pepper to taste
  • slivered almonds toasted, for garnish
  • chopped cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
  3. 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.
  4. 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

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

% 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.