Curried Lentil and Sausage Soup with Toasted Almonds
This curried lentil and sausage soup with toasted almonds is simple and healthy. The subtle flavors of curry make this one of my favorites!
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 8 years ago to see proof of that)…but…green soup has it’s 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.)
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Curry Powder: 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. Sausage: 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). Soup Color: the color of the finished soup will largely depend on what kind/color of curry powder and lentils you use. Lentils: I used a blend I found with red, black, yellow and green lentils. Broth: 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). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Curried Lentil and Sausage Soup with Toasted Almonds
Ingredients
Instructions
Notes
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