healthy
Curried Lentil Potato Soup
Spicy and hearty soup that's vegan and gluten free!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (chopped)
- 1 Tablespoon olive oil
- 6 Yukon Gold potatoes (peeled and diced)
- 1 1/2 cups green lentils (picked over and rinsed)
- 48 ounces vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas
Instructions
- 1
In a large stock pot, saute the onion in the olive oil over medium heat. Cook until the onion softens, about 5 minutes or so.
- 2
Add the potatoes, lentils, broth, and spices. Raise the heat to high and bring to a boil.
- 3
Reduce heat to medium low and cook until the potatoes and lentils are tender, about 30 minutes.
- 4
Add the frozen peas and simmer until they are cooked through.
- 5
Serve immediately.