Egyptian Lentil Soup Recipe

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.

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.