Ingredients
| dry black lentils | 45 g |
| cooked black lentils | 150 g |
| broccoli (head & stalk) | 250 g |
| cauliflower | 150 g |
| shiitake or maitake mushrooms | 50 g |
| garlic | 1 clove |
| ginger root | 3 g |
| lime | 1 |
| cumin powder | 1 tbsp |
| apple cider vinegar | 1 tbsp |
| hemp seeds | 1 tbsp |
| extra virgin olive oil (EVOO) | 1 tbsp (+120 cal) |
Preparation
- Weigh vegetables. Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger, and garlic in boiling water. Boil until tender (7–9 min). Steaming is also acceptable.
- Lentils: bring the water to boil in a medium saucepan. Add lentils. Reduce heat to low and cook uncovered for 18–20 minutes or until tender. Place in a colander to drain and rinse under cold water.
- You can choose to blend or keep whole pieces.
- If you choose to blend, place the following in a high-speed blender: 1 Tbsp of dried cumin, 1 Tbsp apple cider vinegar, 1 fresh lime, cooked black lentils, and strained cooked vegetables. Blend until it becomes thick soup. Can also serve as shown in the picture.
- If needed, add some of the vegetable water (or steaming water) to thin out the texture.
- Top with 1 Tbsp hemp seeds and 1 Tbsp EVOO.
Nutrition
- Calories: 681
- Protein: 39.8 g
- Fat: 23.1 g
- Carbohydrates: 96.7 g
- Fiber: 42.3 g