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, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.