Simple Red Lentil Soup


Simple Red Lentil Soup

Posted by: Jessica Elora on November 11, 2021


  • ¾ cup Farmer Direct Organic dried red lentils 
  • ½ box Culcherd original cheese
  • 2 tablespoons olive oil 
  • 1 brown or yellow onion, chopped 
  • 4 medium carrots, cleaned and chopped 
  • 4 cups vegetable broth/stock 
  • ½ cup plant-based milk of choice 
  • 1- 2 teaspoons ground cumin
  • Salt and pepper to taste
  • Chili flakes
  • Fresh/dried Thyme


  1. In a large stalk pot, heat oil and sauté onions until tender for about 3 minutes
  2. Stir in cumin, salt, pepper, carrots, lentils and stock, bring to a boil. Once boiling, reduce heat to low and cover to simmer for 20 minutes or until lentils are cooked and carrots are fork-tender. 
  3. Add plant-based milk and remove from heat.
  4. Purée with a hand held blender or food processor until smooth. To thin soup out, add more water or stock. 
  5. Serve with: crumbled Culcherd cheese, chili flakes, fresh/dried Thyme + more Cumin spice to taste.