One-Pot Lentil & 2x Chicken Sausage Curry Soup
with Chickpeas, Kale, Ginger & Cotija Crumbles
- Milk
Italian chicken sausage is browned and simmered with lentils, chickpeas, and a garam masala curry base in this hearty one-pot soup. Caramelized tomato paste, fresh ginger, and cilantro stems build a deeply savory foundation, while kale stirred in at the end adds body and color. Each bowl is finished with a dollop of yogurt, crumbled cotija, and fresh cilantro leaves.
Ingredients
1 teaspoon
Garam Masala
5 ounce
Curry Sauce Base
(Contains: Milk)
18 ounce
Italian Chicken Sausage Mix
1 unit
Chickpeas
1 unit
Tomato Paste
½ cup
Cotija Cheese
(Contains: Milk)
4 ounce
Kale
1 unit
Lentils
2 tablespoon
Yogurt
(Contains: Milk)
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince or grate ginger. Pick cilantro leaves from stems; mince stems and finely chop leaves. Drain and rinse lentils and chickpeas.
Remove Italian chicken sausage mix from packaging.
Heat a drizzle of oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add tomato paste and cook, stirring, until darker in color, 1 minute. Add ginger and cilantro stems; season with salt and pepper. Cook, stirring, until slightly softened and fragrant, 2-3 minutes.
Add lentils, chickpeas, curry sauce base, garam masala, a pinch of sugar, and 2 cups water (4 cups for 4 servings), scraping up any browned bits from bottom of pot. Bring to a simmer; cook, uncovered, until slightly reduced, 15-20 minutes.
While soup simmers, remove and discard any large stems from kale.
When soup has 5 minutes remaining, stir in kale and half the cilantro leaves.
Divide soup between bowls. Top with yogurt, cotija, and remaining cilantro leaves. Serve.
