gluten-free joc soups and stews Egyptian Lentil and Tomato Soup

Ingredients:

1 cup red lentils, rinsed
1 can (14 ounces) diced tomatoes
1 large onion, chopped
3 cloves garlic, minced
4 cups gluten-free vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent.
Stir in the ground cumin and coriander, and cook for an additional 1-2 minutes to release the flavors.
Add the red lentils, diced tomatoes, and gluten-free vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, or until the lentils are tender.
Once the lentils are soft, use an immersion blender to puree the soup to your desired consistency.
Season with salt and pepper according to your taste preference.
Serve the Egyptian Lentil and Tomato Soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Enjoy your gluten-free joc soups and stews Egyptian Lentil and Tomato Soup!