Curried Lentil, Sausage and Almond Soup

Ingredients

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
2 tablespoons minced fresh cilantro
1 cup slivered almonds
Salt and pepper to taste

Directions

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.

Nutritional Analysis

Per serving for 6 servings.

Calories	420
Fat	15g
Saturated	1.5g
Monounsaturated	8g
Polyunsaturated	5g
Carb	47g
Protein	27g

Cholesterol	0mg
Fiber	13.5g
Calcium	128mg
Magnesium	122mg
Sodium	819mg
Potassium	820mg
Vitamin E	5.4mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California

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