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

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

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.