Hemp Seed Soup

• 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

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.

water, vegetable bouillon, red lentils, bay leaves, carrots, mushrooms, salt, olive oil, onion, garlic, hemp seeds, cilantro

Taken from www.allrecipes.com/recipe/244851/hemp-seed-soup/ (may not work)