Curried Lentil and Sausage Soup with Toasted Almonds
by Melanie Gunnell
The great debate in my
soul the last few weeks is whether or not I would post this soup
recipe.
On a scale of 1-10,
it’s probably like a 13.8 in deliciousness. On that same scale,
though, it doesn’t rank quite as high in beauty. I’m not
shallow enough to believe that all great tasting food has to
look amazing (just glance through some of the archives of
pictures/recipes I posted eight years ago to see proof of
that)…but…green soup has its limitations.
I was finally swayed
after hearing Brian ask me for the bazillionth time if I was going to
post that “green lentil soup stuff” that has apparently
become the only soup he wants to eat for the rest of forever. For a
guy who will eat anything I make (unless it has cabbage, capers or
horseradish), he has been unexpectedly poetic about this soup.
Several remakes later
(and after my Aunt
Marilyn also made it a few times and raved), I figured
you and I are good enough friends, I can post green soup and not land
our relationship on the rocks.
This soup really is
wonderful. Really, really wonderful. The flavors speak to me. I love
curry; combining its lovely characteristics into soup with lentils
and beans and chicken sausage and a hint of vegetables should
probably be categorized as its own love language.
Brian really isn’t
being dramatic. This soup is as good as he says and couldn’t be
easier. Sauté, simmer, stir. Loaded with healthful, hearty
ingredients, there’s so very much to be happy about — and
please, for all that is wonderful and good in the world, don’t
skip the suggested garnish of almonds (assuming you aren’t
allergic, of course). The crunchy texture and delightful
roasty-toasty flavor takes this soup completely over the top.
Trust me on this one.
I’ll forgive you if you omit the cilantro (for all you cilantro
haters) but not the almonds, please not the almonds. (If you are
allergic, try subbing another crunch-factor like toasted sunflower
seeds or toasted pumpkin seeds.)
Curried Lentil and Sausage Soup with Toasted Almonds Yield: Serves 4-6
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.
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).
The color of the
finished soup will largely depend on what kind/color of curry powder
and lentils you use. I used a blend I found with red, black, yellow
and green lentils. 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).
Ingredients
1 tablespoon 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 tablespoon curry powder (see note above)
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups low-sodium 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 (see note above)
1/3 - 1/2 cup heavy cream (optional)
Salt and pepper to taste
Slivered almonds, toasted, for garnish
Chopped cilantro, for garnish
Directions
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. Sauté 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.
Recipe Source: adapted from a recipe sent to me by Tamara B. (thank you!)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.