Curried Lentil Potato Soup
Spicy and hearty soup that's vegan and gluten free!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 318kcalCarbohydrates: 56gProtein: 17gFat: 3gSodium: 1316mgPotassium: 1227mgFiber: 19gSugar: 5gVitamin A: 685IUVitamin C: 32.4mgCalcium: 90mgIron: 9.5mg
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