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Egyptian Lentil Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Base

    • 💧 3 cups water
    • 1 cup red lentils
    • 🍅 1 roma tomato, quartered
    • 🥕 1 carrot, quartered
    • 🧅 1 small onion, quartered
    • 🧄 4 cloves garlic, quartered

  • Seasoning

    • ¼ cube chicken bouillon (such as Maggi®)
    • 💧 1 cup water
    • 2 teaspoons ground cumin
    • 🧂 ½ teaspoon sea salt
    • ½ teaspoon cracked black pepper
    • ¼ teaspoon ground coriander

STEPS

1

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

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.

NUTRIENTS

Per 1 serving

🔥

196

Calories

  • 13g
    Protein
  • 34g
    Carbs
  • 1g
    Fats

💡 Tips

For more flavor, consider adding a splash of lemon juice before serving.You can substitute vegetable bouillon for a fully vegan recipe.Store leftovers in an airtight container and reheat on stovetop or microwave.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.