Medium

Egyptian Lentil Soup

Name: Egyptian Lentil Soup
Prep time: 23 min
Cook time: 36 min
Total time: 59 min
Yield: 4 servings
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

Total Time

59 min

23m prep · 36m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Gluten-Free Nut-Free asian korean savory european mediterranean middle eastern region halal kosher side plant_based none turkish middle eastern 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

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

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.