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Curried Lentil, Sausage and Almond Soup

By: Blue Diamond, Courtesy of the Almond Board of California
This image courtesy of

Curried Lentil, Sausage and Almond Soup is one of the best lentil soup recipes. Filled with fresh vegetables and topped with pecans this soup does not require crackers. Easy to make and enjoy, keep warm this season and indulge yourself in soup.


  • 2 teaspoons mild curry powder
  • 1 tablespoon olive oil
  • 1 cup carrots, diced
  • 2 teaspoons garlic, minced
  • 10 ounces package of soy-based meatless sausage
  • 1 can (15-ounces) lentils, drained and rinsed
  • 3 cups vegetable broth
  • 2 tablespoons fresh cilantro, minced
  • 1 cup slivered Blue Diamond almonds
  • salt and pepper, to taste



  1. Heat almonds in a large pot, stirring occasionally on high heat until light brown and toasted; remove and set aside.
  2. Heat curry powder in pot, tossing frequently, just until fragrant; remove and set aside.
  3. Heat oil in pot; add carrot and garlic. Turn heat to medium-low and cover pot; cook, stirring occasionally, until carrot is nearly soft.
  4. Slice sausage into bite-sized pieces and add to pot; stir for 3 to 4 minutes.
  5. Stir in lentils, chickpeas and broth. Increase heat and bring to a boil; stir in curry powder to taste (not necessarily using all of it).
  6. Stir in toasted almonds and cilantro. Season with salt and pepper and serve.

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