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
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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