Ethiopian Red Lentil Soup
A warm and comforting Ethiopian Red Lentil Soup that combines wholesome red lentils with rich spices for a nutritious meal.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth
- to taste Salt
- to taste Black pepper
- 1 cup diced tomatoes (canned or fresh)
- 1 medium carrot, diced
- 1 medium bell pepper, chopped
Instructions
Preparation
- Gather all your ingredients on a clean countertop. Rinse the red lentils under cold water until the water runs clear.
- Chop the onion, mince the garlic, and grate the ginger. Dice the carrot and bell pepper and set aside for later.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent and soft.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Lower the heat slightly and add the turmeric, cumin, and coriander to the pot. Stir well to combine, allowing the spices to toast lightly for about 1 minute.
- Add the rinsed red lentils to the pot, along with the diced tomatoes, diced carrot, and chopped bell pepper. Stir everything together until the lentils are evenly coated in the spice mixture.
- Slowly pour in the vegetable broth and stir to combine all the ingredients. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 25-30 minutes.
- After simmering, season the soup with salt and black pepper to your liking. Stir well to incorporate the seasonings, tasting as you go for the best results.
- Ladle the hot soup into bowls and serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
This soup is perfect for meal prep and gets better the next day. Store in the fridge for up to 4-5 days or freeze for up to 3 months.