Hemp Seed Soup

Soup hits the spot on a chilly fall day.

View Instructions

Servings

4

Ready In:

50 minutes

Calories:

372

Good For:

Lunch or Dinner

Introduction

About this Recipe

By: All Recipes

In cooler weather, soup always satisfies!

carrots

Ingredients

  • 4 cups water
  • 1 cube vegetable bouillon, or more to taste
  • 3/4 cup red lentils
  • 2 leaf bay leaves
  • 1/2 pound carrots, chopped
  • 1/4 pound fresh mushrooms, finely chopped
  • salt and ground black pepper to taste
  • 1 tablespoon hemp seed oil
  • 1 onion, chopped
  • 2 cloves garlic, minced, or more to taste
  • 1/4 pound hemp hearts
  • 1 bunch cilantro, chopped
vegetables

Step by Step Instructions

Step 1

Bring water to a boil in a large pot and add vegetable bouillon to taste.

Step 2

Add lentils and bay leaves and simmer for 15 minutes.

Step 3

Add carrots, mushrooms, salt, and pepper; continue to simmer.

Step 4

Heat olive oil in a skillet over medium-high heat; saute onion until soft, about 5 minutes.

Step 5

Add garlic and sauté until fragrant, 1 to 2 minutes.

Step 6

Stir onion mixture into the soup.

Step 7

Cook and stir hemp seeds in a separate skillet over medium-high heat until toasted and fragrant, 2 to 3 minutes.

Step 8

Stir toasted hemp seeds into soup.

Step 9

Add cilantro and cook 5 minutes more.

Step 10

Enjoy!