Egyptian Lentil Soup

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!

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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 FACT

Per Serving: 196 calories; protein 13.3g; carbohydrates 34.3g; fat 0.9g; sodium 316.4mg.

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