This heartwarming dish is an everyday favourite in Egypt. It’s simple to make as lentils disintegrate by themselves. You can have it with some tiny croutons for a level up.
4 cups vegetable stock
1 cup red lentils
1 tomato, quartered
1 carrot, quartered
1 small onion, quartered
4 garlic cloves, quartered
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
Place 3 cups vegetable stock, lentils, tomato, carrot, onion, and garlic 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 vegetables and lentil mixture with an immersion blender until smooth.
Stir 1 cup vegetable stock, cumin, salt, pepper, and coriander into soup; heat over medium heat until warmed.
Tada! Enjoy your soup in this perfect weather.