- 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
Place chicken stock, lentils, tomato, carrot, onion, and garlic in a stockpot over medium heat.
Cook until vegetables and lentils have softened, about 20 to 25 minutes.
Remove from heat and let the mixture cool to a lukewarm temperature.
Blend vegetable and lentil mixture with an immersion blender until smooth.
Stir water, cumin, salt, pepper, and coriander into the blended mixture, then warm over medium heat.
Serve with bread like naan or pita.