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Egyptian Lentil Soup
Ingredients
- 3 cups halal chicken stock
- 1 cup red lentils
- 1 Roma tomato, quartered
- 1 carrot, quartered
- 1 small onion, quartered
- 4 cloves garlic, quartered
- 1 cup water
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground coriander
Step 1
Place chicken stock, lentils, tomato, carrot, onion, and garlic in a stockpot over medium heat.
Step 2
Cook until vegetables and lentils have softened, about 20 to 25 minutes.
Step 3
Remove from heat and let the mixture cool to a lukewarm temperature.
Step 4
Blend vegetable and lentil mixture with an immersion blender until smooth.
Step 5
Stir water, cumin, salt, pepper, and coriander into the blended mixture, then warm over medium heat.
Step 6
Serve with bread like naan or pita.
