Hemp Seed Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
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.