Egyptian Lentil Soup

Name: Egyptian Lentil Soup
Total time: 45
Yield: 4
Ingredients: 3 cups water; 1 cup red lentils; 1 roma tomato, quartered; 1 carrot, quartered; 1 small onion, quartered; 4 cloves garlic, quartered; 0.25 cube chicken bouillon (such as Maggi®); 1 cup water; 2 teaspoons ground cumin; 0.5 teaspoon sea salt; 0.5 teaspoon cracked black pepper; 0.25 teaspoon ground coriander

Recipe by Dahlia Salem from allrecipes.com

Dinner,Lunch 45 Mins.

Ingredients

4 servings

•

3 cups water
•

1 cup red lentils
•

1 roma tomato, quartered
•

1 carrot, quartered
•

1 small onion, quartered
•

4 cloves garlic, quartered

•

0.25 cube chicken bouillon (such as Maggi®)
•

1 cup water
•

2 teaspoons ground cumin
•

0.5 teaspoon sea salt
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0.5 teaspoon cracked black pepper
•

0.25 teaspoon ground coriander

Instructions

Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.