5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket
- 53 ounce canned black lentils drained
- 2.75 pound broccoli with stalk
- 1.7 pound cauliflower
- 1/2 pound shiitake or maitake mushrooms
- 5 clove garlic
- 1/2 ounce fresh ginger
- 5 lime juiced
- 5 tablespoon cumin
- 5 tablespoon apple cider vinegar
- 5 tablespoon hemp seeds
Optional garnish:
- 5 tablespoon extra virgin olive oil for drizzling
- 5 tablespoon 100% organic dark chocolate for sprinkling
Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
Top with hemp seeds and optional garnishes.
Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg