Curried Lentil And Sausage Soup With Toasted Almonds

• 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
• 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
• 1/2 pound precooked chicken sausage, diced
• 1/3 - 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Silvered almonds, toasted, for garnish
• Chopped cilantro, for garnish

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.ndd the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
2. 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.nerve warm with slivered almonds and cilantro.

oil, onion, carrots, stalks celery, garlic, curry powder, salt, pepper, lowsodium, dry lentils, white beans, chicken sausage, heavy cream, salt, almonds, cilantro

Taken from www.epicurious.com/recipes/food/views/curried-lentil-and-sausage-soup-with-toasted-almonds (may not work)