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
- water: 3 cups
- red lentils: 1 cup
- roma tomato, quartered: 1 piece
- carrot, quartered: 1 piece
- onion, quartered: 1 piece
- garlic, quartered: 4 clove
- cube chicken bouillon (such as Maggi®): 0.25 piece
- water: 1 cup
- ground cumin: 2 tsp
- sea salt: 0.5 tsp
- cracked black pepper: 0.5 tsp
- ground coriander: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
