created by: Almond Board of California
Eating right doesn’t have to mean eating bland, flavorless meals. This eclectic soup combines sausage, lentils, and almonds with a creative blend of herbs and spices to make lunch taste better than ever.
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
1/2 cup sliveredalmonds, toasted
2 tablespoons minced fresh cilantro
Salt and pepper to taste
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.