Ingredients

  • 3 cups halal chicken stock
  • 1 cup red lentils
  • 1 Roma tomato, quartered
  • 1 carrot, quartered
  • 1 small onion, quartered
  • 4 cloves garlic, quartered
  • 1 cup water
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon ground coriander

Step 1

Place chicken stock, lentils, tomato, carrot, onion, and garlic in a stockpot over medium heat.

Step 2

Cook until vegetables and lentils have softened, about 20 to 25 minutes.

Step 3

Remove from heat and let the mixture cool to a lukewarm temperature.

Step 4

Blend vegetable and lentil mixture with an immersion blender until smooth.

Step 5

Stir water, cumin, salt, pepper, and coriander into the blended mixture, then warm over medium heat.

Step 6

Serve with bread like naan or pita.