Curried lentil soup is a hearty recipe that’s free of the top allergens! This silky, flavorful soup is a great way to warm up this winter. Serve this with fresh bread or gluten free crackers for a tasty lunch or dinner.
On a cold winter afternoon, there’s nothing like a delicious, piping hot bowl of soup.
If you’ve eliminated dairy from your diet, you may think that cream soups are a thing of the past. But that’s doesn’t have to be true. Just because you can’t eat dairy, you don’t have to give up the velvety, silky texture of creamy soups and sauces.
If you’ve eliminated dairy from your diet, it might be overwhelming at first. It probably seems like everything is off-limits. No more cheesy pizza, or lasagna, or milkshakes. (At least not until we learned how to make dairy free versions).
For us, the most helpful thing in making this change was to focus on the ingredients that were naturally dairy free and create delicious dairy free recipes that we all could enjoy. Fresh vegetables, broth, coconut milk, and other ingredients combine to make great soups, casseroles, and curries.
This curried lentil soup has butternut squash, onions, and kale for lots of fresh flavors and colors. I used French green lentils, but you can use regular green lentils or even black lentils if you like.
What to serve with soup:
What dairy free milk is best for soup?
A great way to add richness to a soup is to include coconut milk. Canned, full fat coconut milk is a great way to add creaminess to soups.
If coconut milk doesn’t work for your dietary needs, you can use any non-dairy milk that you like. Soy milk or almond milk are quite creamy and would be a good choice. Rice milk, oat milk, or flax seed milk would also work well.
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Curried Lentil Butternut Squash Soup.
- 1 onion chopped
- 2 stalks celery chopped
- 1 Tablespoon olive oil
- 1 ½ cups French green lentils regular green lentils or black lentils are okay, picked over and rinsed
- 2 cups diced butternut squash
- 6 cups vegetable broth
- 1 cup curly kale stems removed, leaves torn into small pieces
- 2 ½ teaspoons curry powder
- 1 ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons apple cider vinegar
- 14 ounces full fat coconut milk
Place the onion, celery, and olive oil in a large soup pot. Cook over medium heat until softened, about 5-6 minutes.
Add the lentils, butternut squash, vegetable broth, curry powder, onion powder, and garlic powder. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, or until the lentils are tender.
Add the canned coconut milk, kale, vinegar, salt, and pepper. Stir well and cook for about 5 more minutes, or until the kale is tender but still bright green.
Serve immediately with more salt and pepper if desired.