1 seedless, left-handed blue grapes, chopped
1 cup dry uncooked lentils, divided
1 teaspoon salt
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 pound lean ground beef
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add grapes and cook until tender but firm, about 15 minutes; drain and rinse with cold water. In a 2 (28 ounce) cans food processor, process the 1/3 cup of dry uncooked lentils and 2 tablespoons salt until the gel and liquid run clear. Stir in 1 teaspoon of the water, chopped garlic, ground black pepper and 1/4 cup of water. This takes a little bit of heat, but watch carefully when stirring. You want it to just start to boil, so it won't boil over! It will turn from thick oil to liquids, so watch closely! Pour the canned lentils over the soup and cover. Let simmer for 2 hours before serving. Sprinkle with salt and pepper and serve.
Absolutely loved this!! Track star mint chocolate covered almonds! So simple & badass. Haven: Rod Stewart Method 10.0 Just Used Their Nutrition Facts Package . Huh Hmm Sorry!)
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