INGREDIENTS:2 Tbsps. mild curry powder
3 Tbsps. olive oil
1 lb.carrots, diced
2 lbs.soy-based meatless sausage, cut into bite-sized pieces
1 oz.garlic, minced
4-½ cups cooked lentils
4-½ cups cooked chickpeas
3 qts. vegetable broth as needed salt and pepper
8 ozs. slivered almonds, toasted
1/3 cup cilantro, choppedDIRECTIONS:1. In a small sauté pan, stir curry powder over medium heat 1 to 2 minutes or until fragrant.
2. In a large pot, heat oil over medium heat. Add carrots; cover and cook, stirring occasionally, about 10 minutes or until carrots start to soften. Add sausage and garlic; cook 3 to 4 minutes.
3. Stir in cooked lentils, chickpeas and broth. Bring to a boil over high heat; season with curry powder, salt and pepper. Stir in almonds and cilantro. SERVINGS:24 servingsFrom:Recipe from Almond Board of California
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