Creamy Red Lentil Soup

60 min
Total Time
15 min
Prep Time


1 cup uncooked red lentils
1/3 olive oil
1 cup hemp milk
1 tbsp apple cider vinegar
½ tsp cayenne pepper
1 tsp tumeric
1 sprig rosemary, chopped salt & pepper, to taste
1 tbsp Om REISHI mushroom powder
Crushed bacon bits (optional)


In a large pot, place 1 cup lentils with 3 cups water – cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are very tender and almost all the water has been absorbed. Transfer lentils to a food processor and blend until creamy. In a sepa­rate pot, whisk together oil, milk, and vinegar over low heat. Slowly add pureed lentils and continue whisking. Stir in spices and Om mush­room powder. Garnish with extra rose­mary and bacon bits.

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