As much as I hate to admit it, it is still cold out and therefore, still soup season. Until those winter jackets are firmly packed into the back of our coat closets I won’t believe spring is on its way! And while I can’t wait for all those light, crispy, and bright spring meals. But for now, I am still enjoying the savory comfort of warm winter dishes. Today’s Chunky Curried Lentil Soup is no exception.
This recipe is a hearty lentil soup with a kick of curry. I have always appreciated the classic creamy lentil soup. My Fiancé’s grandmother say’s it best “it’s healthy, full of fiber, and tasty too!” (She’s a fan of lentil soup and has always encouraged me to make it). However; this time around I added a spin on the original. Rather than blend some of the cooked lentils, what typically gives it the creamy appeal, I left the beans alone. I wanted to make it a chunkier version. I have also been experimenting more with spices and thought adding curry would be adventurous for this Italian soup. It certainly gives it a unique flavor profile that I really delighted in. I also added some Italian chicken sausage into the mix. This add-in makes for a more robust bowl of soup.
This big pot of soup will yield enough for a hungry household. If you are like me and just feeding two, just freeze the leftover s and be happy to save time cooking for a few nights in the future!
…all for the love of the dish
- 1 tpsp olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 2 gloves of garlic, minced
- 1 lb of dry lentils
- 46.5 oz, low sodium chicken broth
- 28 oz canned diced tomatoes
- 1 pkg precooked Italian chicken sausage
- 1 ½ tsp curry powder
- ¼ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf
- A few branches of fresh thyme
- Heat the oil in a large stock pot. Add garlic until fragrant, about 30 seconds. Pour in the chopped onions, celery and carrots and let sauté until softened, about 5 minutes. Add the chicken sausage and brown for 5-8 minutes.
- Pour in the tomatoes, chicken broth, spices, fresh herbs, and lentils. Mix all together by stirring and then bring soup to a boil. Once boiling, reduce to a simmer and let cook for 1 hour.
- Ladle into bowls and season with salt and pepper to taste if needed.