Egyptian Lentil Soup

• 3 cups water
• 1 cup red lentils
• 1 roma tomato, quartered
• 1 carrot, quartered
• 1 small onion, quartered
• 4 cloves garlic, quartered
• 1/4 cube chicken bouillon (such as Maggi(R))
• 1 cup water
• 2 teaspoons ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground coriander

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.

water, red lentils, roma tomato, carrot, onion, garlic, chicken bouillon, water, ground cumin, salt, cracked black pepper, ground coriander

Taken from www.allrecipes.com/recipe/222661/egyptian-lentil-soup/ (may not work)