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
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