Curried Lentil, Sausage and Almond Soup
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.
Per serving for 6 servings.
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
Soups, Salads & Dressings RecipesAlmond Tabbouli Salad Almond-Citrus Salad California Almond Gazpacho Crunchy Tostada Salad Curried Butternut Squash Soup with Almonds Curried Lentil, Sausage and Almond Soup Farmers Market Vegetable Salad Fast Break Green Salad Harmonious Heart Healthy Hummus Mediterranean Barley Almond Salad Moroccan Couscous Salad Pesto Antipasto Salad Roasted Chicken Salad with Almonds & Cherries Roasted Sweet Garlic and Almond Soup Spanish Almond-Onion Soup Steak Fajita Salad with Seasoned Almonds Vegan Cream of Broccoli Soup