- 4 cups water
- 1 cube vegetable bouillon, or more to taste
- 3/4 cup red lentils
- 2 bay leaves
- 1/2 pound carrots, chopped
- 1/4 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
- 1/4 pound hemp seeds
- 1 bunch cilantro, chopped
- 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.
- 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.
- 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.
05/23/2019
recipepes.com
hemp seed soup, recipe
PT15M
PT1H
5
455 calories
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