Creamy One-Pot Dairy-Free Curry Red Lentil Soup
Updated: Sep 29
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This rich, flavorful one pot dairy-free curry red lentil soup features warm spices and a velvety tomato-coconut broth. The soup is gluten-free & packed with plant-based protein.
Why You Will Love this One-Pot Creamy Dairy-Free Curry Red Lentil Soup
This Creamy One-Pot Dairy-Free Curry Red Lentil 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.
A Note about the Baking Dish:
I love using our Lodge Essential Enamel Cast Iron Braiser. Dishes like this gluten-free skillet meal cook evenly and the braiser so really easy to clean. It usually requires a quick 5-10 minute soak with dish soap, and all the browned bits wash off easily (and this dish has so many delicious brown bits from the golden brown chicken thighs!) The Lodge Enamel Braiser works seamlessly to make both the seared chicken thighs and the creamy coconut broth (without the need to clean the pan in between or use multiple pans).
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Creamy, Dairy-Free Red Lentil Soup
How do I make this soup completely vegetarian or vegan?
The base recipe uses chicken bone broth; to make it completely plant-based or vegan, simply swap the chicken bone broth for an equal amount of high-quality vegetable or mushroom broth.
Why do I need to toast the spices and lentils before adding liquids?
Toasting the spice blend (curry powder, turmeric, garlic powder, paprika, cumin, and cinnamon) in warm oil for 30 seconds blooms the spices, releasing their essential oils and creating a much deeper, richer flavor base. Stirring the rinsed lentils in for another minute coats them in those warm spices before simmering.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. As the soup sits, the red lentils will continue to absorb liquid, causing it to thicken. When reheating on the stove or in the microwave, add a splash of broth or water to loosen the soup back to your desired consistency.
What should I do if my lentil soup becomes too thick?
Red lentils behave differently than black or green ones—they don't hold their shape. They completely break down and absorb a lot of liquid. If you make this ahead of time or store leftovers, the soup will continue to thicken significantly in the fridge. A simple splash of chicken broth or water when reheating brings it right back to the perfect consistency.
Substitutions & Customizations
Nightshade-Free Adjustment
To make the soup nightshade-free, you can omit the paprika and tomatoes, and replace the tomatoes with an extra cup of chicken broth.
Vegetarian Swap
Swap out the chicken broth for vegetable broth or mushroom broth.
Add Extra Texture
Top individual bowls with roasted cauliflower, diced sweet potatoes, or roasted chickpeas for a delicious textural contrast to the creamy soup.
If you love this Creamy, Dairy-Free Red Lentil Soup recipe, check out our full collection of Dinner Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
Creamy Coconut Lime Chicken
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to make this Creamy One-Pot Dairy-Free
Curry Red Lentil Soup
Step 1: 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.
Red Lentils in a colander being rinsed in the sink A bowl of carrots, a bowl of coconut oil, and a bowl of chopped onions Chopped onions and carrots sautéing in a pan with coconut oil
Step 2: 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!
Curry powder, turmeric, garlic powder, paprika, cumin, cinnamon, and salt in a bowl Stirring the spice blend in the pot with the carrots and onions Pouring the red lentils in with the carrots and chopped onions Red lentils, carrots, chopped onions toasting in a pot
Step 3: 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.
A can of tomatoes pouring into a pan with lentils and vegetables Pouring broth into pot with lentils and vegetables Stirring broth into pot with lentils and vegetables
Step 4: 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!
Adding coconut milk to pot of lentils and vegetables Ladling One-Pot Creamy Dairy-Free Curry Red Lentil Soup
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