oriental red lentil soup with roasted seeds and mustard microgreens

oriental red lentil soup with roasted seeds and mustard microgreens by ingarden

4 portions, 25 minutes

you will need:

1 cup of onion peeled and diced

2 cloves of garlic peeled and diced

3 tbsp olive oil

1 ¼ cup red lentils

1/2 c strained tomatoes

5-5 ½ cup vegetable broth

1 tsp smoked paprika powder

1 tsp curry powder

1 tsp cumin

1 tsp oregano

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

pinch of chili

2 tbsp agave syrup

1 cup mustard microgreens from ingarden

2 tbsp pumpkin seeds

1 tbsp flax seeds both toasted briefly in a pan and finished with pumpkin seed oil

preparation:

step one: place a pot on the stove and over medium heat add olive oil, onions and garlic, then sauté both until translucent.

step two:  add all the spices as well as the lentils. Sauté everything briefly for all flavors to develop.

step three: finally, add the agave syrup and immediately deglaze with the broth and tomatoes.

step four: simmer for about 15 minutes at medium heat

step five: blend soup until smooth, serve and enjoy!

ingarden superfood mix