Lentil soup with garden fragrances
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For 1 person: 1 bowl of Lentils dried mountain (small and dark), 1 small piece of seaweed, 2 cardamom seeds (optional), 1 garlic, a tablespoon of onion and Zucchini, chopped fine; Chili (optional), 1 sprig of parsley, cumin, black, .5 lemon, extra virgin olive oil, 2 slices of whole wheat bread
Rinse the lentils and boil them with a piece of seaweed, the crushed cardamom and water enough to leave a little broth. Pour into crock pot and Add finely chopped raw onion, the garlic, carrot, Zucchini; a pinch of cumin, black; EV. hot peppers; a sprig of fresh parsley chopped; extra virgin olive oil; a quarter of a lemon juice. Serve hot with thin toasted bread croutons aside.
(Thanks to Antonella Sagone)