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
- 1 medium onion chopped
- 1 Tablespoon olive oil
- 6 Yukon Gold potatoes peeled and diced
- 1 ½ cups green lentils picked over and rinsed
- 48 ounces vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas
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.
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!
How many ounces would 3 cans be? I have a 32 oz carton instead of cans.
*Not used to cooking – was never taught and just moved out*
Three cans should be 48 ounces. That’s great that you are giving this recipe a try, it’s a good one to start with! :) Let me know if you have other questions.
This looks delicious! How much broth is in a can? Could you please tell me in cups or litres?
A can of broth is 15.5 ounces, so about 2 cups. I hope you like this soup!
Katie @ Produce on Parade
I love this combination of veggies! So hearty and comforting while still being healthy :) Stay warm! :)
Oh man! This looks amazing! And your photo of it is so beautiful! Healthy and Yummy!! Win-win! :)
Oh, I’m so with you on the weather lately — Some days it’s gorgeously warm and sunny and other days are so gloomy and cold I don’t even want to leave the house. On a brighter note, this soup looks like perfection. So warm and comforting and perfect for these up-and-down spring days!
This soup looks and sounds divine!
Thank you so much!
I love making cozy bowls of soup on chilly days and this soup is RIGHT up my alley! I love all things curry and the potato-lentil combo sounds amazing! Uhhh…avocado toast? YUM!! Hope it warms up outside soon!
Thanks, Julia! I hope it warms up soon, too! I am sooooooo ready for spring!
Natalie @ Tastes Lovely
Congrats on finishing your taxes! We just finished ours this week too. Huge load off! The flavors in this soup sound amazing. Perfect for a snowy or rainy day. Have a great weekend friend!
Thanks, Natalie! Yay for finishing taxes! Feels good, doesn’t it?
This looks great! The weather has been very flip-floppy here in Maryland, too — snow last weekend, but 60-degree-plus temperatures all week. I’m optimistic spring is finally here, though I could still go for a bowl of delicious soup! :)
Thank you so much! This weather is crazy, isn’t it? I thought it was just Michigan!