Egyptian Lentil Soup - cooking recipe

Ingredients

3 cups water
1 cup red lentils
1 roma tomato, quartered
1 carrot, quartered
1 small onion, quartered
4 cloves garlic, quartered
1/4 cube chicken bouillon (such as Maggi(R))
1 cup water
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander

Preparation

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.