Curried lentil potato soup is an easy, tasty, and frugal soup to make on a winter day!
You know, just when I think it’s spring, we have a cold and blustery day again. Freezing rain, chilly temps, the whole deal.
Oh well, on the bright side, it was a good excuse to make lentil potato soup! And since it was so cold, it made sense to spice it up with some curry powder. We have to keep our blood flowing and our metabolisms going, you know.
Other chilly day activities included finishing our taxes (YES!), watching Toy Story, and having french fries and avocado toast.
This curried lentil potato soup is so easy to make, and is very filling. You can use any kind of lentil, I happened to have regular old green lentils, so that’s what I used. If you don’t like peas, leave them out, or throw something else in there. I think spinach or kale would be a nice addition.
If you use red lentils, just know that the cooking time may be a little less, because they are so small. If you use black lentils, you may need to cook this soup for a little longer. You can learn more about the different types of lentils HERE.
Enjoy this curried lentil potato soup with:
- gluten free crackers
- fresh bread
- a side salad
Curried Lentil Potato Soup
- 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.
- Add the potatoes, lentils, broth, and spices. Raise the heat to high and bring to a boil.
- Reduce heat to medium low and cook until the potatoes and lentils are tender, about 30 minutes.
- Add the frozen peas and simmer until they are cooked through.
- Serve immediately.
So easy! And so warm and inviting on a chilly day.
Now in true Michigan fashion, we are going from 30 degrees to 60 degrees tomorrow. Our transition from season to season is not too smooth! :) Here’s hoping that spring is here to stay!