Prep Time

　　10 minutes

　　Active Time

　　35 minutes

　　Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

　　

Ingredients

4–6 servings

　　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

　　

Step 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. Sauté for 4-5 minutes until the vegetables start to soften, stirring often.

　　Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).

　　

Step 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.

　　Serve warm with slivered almonds and cilantro.