Egyptian Lentil Soup

By Dahlia Salem

4.66 / 5

15min

30min

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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