Lentil soup

1 tablespoon oil
1/2 cup finely chopped onion
1-2 large carrots, peeled and small diced
1-2 stalks celery, small diced
2 cloves garlic, finely minced
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

Red peppa flakes

One tsp parsley

One can tomatoes diced

2 knorr bullion cubes four cups water
1 cup dry lentils, rinsed and picked 
1/2 pound precooked chicken sausage meatballs
I sliced four turkey bacon wrapped jalepenoes from susuper bowl party
Salt and pepper to taste
Slivered almonds, toasted, for garnish
Chopped cilantro, for garnish
DIRECTIONS

In a 4- or 5-quart pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper. Saute for 4-5 minutes until the vegetables start to soften, stirring often.
Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
Stir in the sausage and beans and heat through. Taste and add additional salt and pepper if needed. The soup will thicken slightly upon standing.
Serve warm with slivered