I haven’t had a whole lot of experience cooking with lentils, but I did start to read up on their health benefits and decided I would give a nice, light soup a try.  My initial thought was to make a soup flavoured with curry and garam masala, cooked with a lime sliced up in the broth.  It turned out to be absolutely delicious, while the acid in the lime brought this dish from a hearty winter dish, to a lovely mid-summer dish. 




  • 1/2 lb. smoked chicken sausage, chopped
  • 2 Tbsp olive oil
  • 1 red onion, sliced thinly
  • 1 leek, white and light green parts, thinly sliced
  • 1 carrot, peeled and quartered, thinly sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp granulated sugar
  • 1 can diced san marzano tomatoes
  • 1 1/2 cups dried brown lentils, picked over, rinsed, and drained
  • 5 cups chicken or vegetable stock
  • 1 lime, sliced
  • 2 oz. gorgonzola cheese, crumbled, for plating
  • Salt and freshly ground pepper


In a large saucepan over medium heat, saute the chicken sausage until just browned, drain and set aside. 

Add the oil back to the saucepan, and heat over medium-high heat.  Add the onion, leek, carrot, garlic, and bay leaf and saute untill the vegetables have softened, about 5 minutes.  Add the curry and garam masala, and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock, sugar and lime slices.  Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lime slices and bay leaf.

Season to taste with salt and pepper.  Serve with a bit of crumbled gorgonzola cheese.