Tuesday, January 28, 2020

Curried Lentil Soup with Chicken Sausage and Toasted Almonds

Wow. Two dinners featuring curry two weeks in a row. Many years ago, I didn't think I was a fan of curry. Think of how many good meal opportunities I wasted. Now I have to make up for that time. So, more curry it is.

This delicious soup is like "nothing you would ever expect," according to my family. "It's so different, and SO good," exclaimed one. And I'm glad they loved it, because it's full of healthy goodness like carrots, celery, lentils and chicken sausage. It also has white beans, but since my family is not a fan, I tricked them (!) and pureed them first to add body to the soup. You can leave them in whole, just as easily.

Whatever you do, don't skip the almonds. I know, it seems really weird to eat almonds on soup. But it works! So don't skip it thinking it would be better without the almonds. It won't be. Just believe me.

This is a great soup for these long winter days and chilly nights. I hope your family enjoys it as much as mine did!

Find more ideas at Inspire Me, Fabulous, Hearth and Soul.

Curried Lentil Soup with Chicken Sausage and Toasted Almonds

1 Tbsp. oil
1/2 cup finely chopped onion
1-2 large carrots, peeled and small diced
1-2 stalks celery, small diced
2 cloves garlic, finely minced
1 Tbsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
6 cups chicken broth
1 cup dry lentils, rinsed and picked over
1 can white beans or chickpeas, rinsed and drained
1/2 pound precooked chicken sausage, diced
1/2 cup slivered almonds, toasted, for garnish
1/4 cup chopped cilantro, for garnish

In a large pot or Dutch Oven, 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 (either whole or pureed) and heat through. Taste and add additional salt and pepper if needed. Serve warm with slivered almonds and cilantro.

Recipe Source: Mel's Kitchen Cafe

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