Tuesday, December 6, 2016

Curried Lentil Soup

If you like curry, make this soup. I loved it. It's not super pretty but it's really tasty. Rob loves Mulligatawny, but I think this is much better. We didn't have enough leftovers. I wish I would have had enough to freeze.
from Mel

Curried Lentil and Sausage Soup with Toasted Almonds
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).
  • 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 (I used beans)
  • 1/2 pound precooked chicken sausage, diced (see note above) (I used 1 pound of Jimmy Dean Country Mild. Browned it first, then drained and threw it in at the end)
  • 1/3 - 1/2 cup heavy cream (optional)
  • Salt and pepper to taste
  • Slivered almonds, toasted, for garnish Loved this
  • Chopped cilantro, for garnish
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  1. 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. Saute for 4-5 minutes until the vegetables start to soften, stirring often.
  2. Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
  3. 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.
  4. Serve warm with slivered almonds and cilantro.

Recipe Source: adapted from a recipe sent to me by Tamara B. (thank you!)

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