Name: Egyptian Lentil Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Water - 3 cups; Red lentils - 1 cup; Roma tomato, quartered - 1; Carrot, quartered - 1; Onion, quartered - 1 small; Garlic, quartered - 4 cloves; Chicken bouillon (such as Maggi®) - ¼ cube; Water - 1 cup; Ground cumin - 2 teaspoons; Sea salt - ½ teaspoon; Cracked black pepper - ½ teaspoon; Ground coriander - ¼ teaspoon

Ingredients for - Egyptian Lentil Soup

1. Water 3 cups

2. Red lentils 1 cup

3. Roma tomato, quartered 1

4. Carrot, quartered 1

5. Onion, quartered 1 small

6. Garlic, quartered 4 cloves

7. Chicken bouillon (such as Maggi®) ¼ cube

8. Water 1 cup

9. Ground cumin 2 teaspoons

10. Sea salt ½ teaspoon

11. Cracked black pepper ½ teaspoon

12. Ground coriander ¼ teaspoon

How to cook deliciously - Egyptian Lentil Soup

1 . Stage

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 . Stage

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.