Egyptian Lentil Soup

Cut the zucchini into chunks.

Peel the tomato and cut it in half.

In a pot, add half water, zucchini, tomato, garlic, lentils, carrots, and cardamom.

Boil the mixture for 15 to 20 minutes until vegetables are cooked.

Remove the cardamom pods from the pot.

Blend the boiled vegetables with the water in a blender.

In a separate pot, add 1-2 tablespoons of olive oil and heat on medium.

Add the blended vegetable mixture to the pot with olive oil.

Add salt and cumin to the blended mixture.

Wait until the soup starts boiling, then serve.

Equipment Needed

Dietary

Allergens