Egyptian Lentil Soup

Name: Egyptian Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 carrot, quartered; 0 cubes chicken bouillon (such as Maggi®); 4 cloves garlic, quartered; 0 teaspoons ground coriander; 2 teaspoons ground cumin; 1 small onion, quartered; 1 teaspoons cracked black pepper; 237 milliliters red lentils; 1 roma tomato, quartered; 1 teaspoons sea salt; 237 milliliters water

Egyptian Lentil Soup might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 188 calories, 13g of protein, and 1g of fat per serving. This recipe serves 4. It is perfect for Autumn. If you have cracked pepper, sea salt, garlic, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

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.

Ingredients you will need

Chicken Bouillon

Vegetable

Lentils

Carrot

Garlic

Tomato

Onion

Water

Equipment you will use

Pot

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.

Ingredients you will need

Coriander