Hemp Seed Soup

This is an incredibly old recipe that I adapted from and old Latin text. Measurements were originally listed by weight, but I rounded them to approximate volumes. Either way, they are super flexible as it is a soup, so adjust however you like.

INGRIDIENT

4 cups water

1 cube vegetable bouillon, or more to taste

¾ cup red lentils

2 bay leaves

½ pound carrots, chopped

¼ pound fresh mushrooms, finely chopped

salt and ground black pepper to taste

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced, or more to taste

¼ pound hemp seeds

1 bunch cilantro, chopped

DIRECTION

Step: 1

Bring water to a boil in a large pot and add vegetable bouillon to taste. Add lentils and bay leaves and simmer for 15 minutes. Add carrots, mushrooms, salt, and pepper; continue to simmer.

Step: 2

Heat olive oil in a skillet over medium-high heat; saute onion until soft, about 5 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir onion mixture into the soup.

Step: 3

Cook and stir hemp seeds in a separate skillet over medium-high heat until toasted and fragrant, 2 to 3 minutes. Stir toasted hemp seeds into soup. Add cilantro and cook 5 minutes more.

NUTRITION FACT

Per Serving: 372 calories; protein 21g; carbohydrates 37.7g; fat 16.5g; sodium 100.1mg.

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