Egyptian Lentil Soup
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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. 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.
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