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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."
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50 m servings 372 cals
Original recipe yields 4 servings

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  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.
  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.
  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 Facts

Per Serving: 372 calories; 16.5 g fat; 37.7 g carbohydrates; 21 g protein; 0 mg cholesterol; 100 mg sodium. Full nutrition

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My husband is not a fan of cilantro, so I used thyme with the bay leaf instead. Loved it!