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
• 1/4 cube chicken bouillon (such as Maggi)
• 1 cup water
• 2 teaspoons ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground coriander

Directions

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.