Creamy One-Pot Dairy-Free Curry Red Lentil Soup
- Our Nourished Kitchen
- 2 hours ago
- 2 min read
Although we are mid-summer, where we live, the weather took a recent cold turn. Consequently, my family requested some kind of soup and I immediately thought of this easy, Creamy One-Pot Dairy-Free Curry Red Lentil Soup. I have been making this soup for so long; before I had daughters, my husband and I had this soup on a weekly rotation. Then picky toddlers temporarily weeded this soup for us. However, my daughters have been so much more open to trying flavorful food as they have gotten older and this soup has come back into our dinners (I'm thrilled about this!)
This soup is so delicious and so satisfying. While the ingredients list seems long (its really just the spices) this reciple comes together simply, in one-pot. Gotta love less dishes! This soup is a really easy way to get a nourishing, filling, plant-based meal on the table for those nights you aren't into cooking meat (that is also gluten-free and dairy-free). I hope you enjoy!
How to make this Creamy One-Pot Dairy-Free
Curry Red Lentil Soup
Prep the Lentils and Sauté the veggies: Rinse the lentils over cold water for 1 minute. Set them aside to dry off (pat with a paper towel if needed).
Heat 1 tablespoon of coconut oil in a large pot over medium heat (I like to use a large shallow dutch oven pot). I find that this conducts heat really well and the lid creates a great seal. Add the diced onion and chopped thin carrot coins. Cook for 5-8 minutes, stirring occasionally, until the onions are soft and translucent and the carrots have softened.
Toast the Spices and Lentils: Turn the heat down to medium-low. Add your entire Spice Blend (curry powder, turmeric, garlic powder, paprika, cumin, cinnamon, and salt) to the pot. Stir constantly for 30 seconds to bloom the spices in the warm oil (don't skip this step, it really adds a depth of flavor to the finished soup). Add the red lentils then stir in the oil for 1 minute with the spices and vegetables. At this time, the kitchen will start to smell wonderful!
Simmer the Lentils: Immediately pour in the canned tomatoes (with juices) and chicken bone broth to the lentils. Bring to a boil, then immediately reduce the heat to low. Cover and simmer for 20-25 minutes until the lentils are completely soft and broken down. Check the pot every 5-8 minutes to stir and ensure the lentils are cooking, then put the lid back on.
Finish and Build the Bowls: Stir the full-fat coconut milk into the pot and let it warm through on low heat for a minute or two. Make sure you do not boil the coconut milk. Give the soup a quick taste. Add additional salt and pepper to taste as needed. Ladle the thick soup into bowls, top with a sprinkle of fresh herbs (I love basil on mine, parsley would also work great), and serve with a fresh wedge of lime. Upon serving, squeeze the lime over the soup. The brighness of the lime pairs so well with the savoriness of the soup!
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