The inspiration for this recipe came from Fine Cooking, but after following it the first time, I decided to change things up a bit. I added a lot more vegetables, fresh herbs, and to make it a complete meal in a bowl, included some delicious chicken sausage.
The recipe called for using a food processor for chopping up all the veggies, but I used this wonderful gadget to chop them quickly, keeping them more intact and uniform which makes for a more visually appealing soup.
Finally, Fine Cooking’s version calls for removing a portion of the soup, pureeing it and then returning the puree to the soup pot. Instead, I just simmered the soup till the lentils and veggies were super tender, actually melt in your mouth tender, again, this gives a prettier appearance to the finished soup.
So get out and enjoy these beautiful autumn days – put together a pot of this yummy Curried Lentil Soup with Chicken Sausage early in the day and when dinner time rolls around all you’ll need to do is to warm it up, add some crusty bread or maybe some Olive Oil Crackers with Sea Salt and Herbs. I guarantee everyone around the table will be licking their bowls clean!
P.S. This recipe makes quite a bit, but it freezes well and it’s also the perfect dish to take to someone who’s a bit under the weather, or maybe just needing a little TLC – who knows, it might even cure whatever’s ailing them!
3 medium cloves large clove garlic, minced
1 inch piece fresh ginger, peeled and finely chopped
1 medium bulb fennel
½ pound carrots
3 medium parsnips, peeled
2 large shallots
2 tablespoons butter
1 tablespoon extra virgin olive oil
4 teaspoons curry powder
3 cups brown or green lentils, picked over and rinsed
4 qt. low sodium chicken broth, more as needed to thin the soup when reheating
2 cups peeled diced potatoes
chicken sausage, 4 links, halved lengthwise and cut in 1/4 inch slices (I used Aidelle’s Italian but there are lots of delicious brands of this low fat, high protein sausage)
2 tablespoons fresh finely chopped rosemary, plus more for garnishing
2 tablespoons fresh parsley, plus more for garnishing
1 teaspoon sea salt, more as needed
¼ teaspoon freshly ground black pepper, more as needed
1 tablespoon butter
1. Coarsely chop all of the vegetables (except garlic and ginger) into approximately 1/4 inch dice. Keep the potatoes separate.
2. Melt 2 Tbs. of the butter in a 4-qt. saucepan over medium-high heat. Add the olive oil and all the vegetables except potatoes and cook, stirring, until softened, about 8 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, salt, and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, about 30-40 minutes. Add potatoes and chicken sausage and cook another 10 minutes or until potatoes are very tender. Add the fresh herbs and remove from heat.
3. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper, and adjust the consistency with more chicken broth, if needed.
4. Garnish with a dollop of plain Greek yogurt and more chopped fresh parsley and rosemary.