Egyptian Lentil Soup

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 cubes chicken bouillon , such as Maggi®
• 1 cup water
• 2 teaspoons ground cumin
• 0.5 teaspoons sea salt
• 0.5 teaspoons cracked black pepper
• 0.25 teaspoons ground coriander

Instructions

1. 1

   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.

2. 2

   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.