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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 372 Calories

Ingredients

• 1 onion, chopped
• 4 cups water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 bay leaves
• 2 cloves garlic, minced, or more to taste
• 1 bunch cilantro, chopped
• 1 cube vegetable bouillon, or more to taste
• ¾ cup red lentils
• ½ pound carrots, chopped
• ¼ pound fresh mushrooms, finely chopped
• ¼ pound hemp seeds

Recipe Instructions

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.