Description
Experience the bold and flavorful taste of Spicy Ethiopian Red Lentil Soup, a vegan dish that brings the heat with vibrant spices and hearty red lentils. Rich in protein and full of aromatic spices like berbere and turmeric, this soup is both warming and satisfying. Perfect for a cozy meal or to spice up your week, it’s easy to prepare and full of traditional Ethiopian flavors.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons berbere spice mix (or more for extra heat)
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon ground turmeric
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 3-4 minutes until softened and fragrant.
- Add Spices and Lentils: Stir in the berbere spice mix and ground turmeric, letting them toast for about 1 minute to release their aromas. Add the rinsed red lentils to the pot, stirring well to coat with the spices.
- Simmer the Soup: Pour in the vegetable broth and diced tomatoes (with their juice). Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are tender and the soup has thickened.
- Season and Blend: Season the soup with salt, black pepper, and lemon juice to taste. For a creamier texture, use an immersion blender to blend part of the soup, or transfer half of it to a blender and blend until smooth.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with injera or crusty bread for a full Ethiopian-inspired meal.
