Egyptian Lentil Soup

Egyptian Lentil Soup

by Jeremy Burton 2 years ago
4.4 (10)
30 minutes
195.7 kcal
34.3 g carbs
Share recipe
Description

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Ingredients
  • 3 cups water
  • 1 cup red lentils
  • 1 roma tomato, quartered
  • 1 carrot, quartered
  • 1 small onion, quartered
  • 4 cloves garlic, quartered
  • 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
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 195.7 kcal
carbohydrates: 34.3 g
protein: 13.3 g
saturated fat: 0.1 g
sodium: 316.4 mg
fiber: 15.9 g
sugar: 2.9 g