Description
This Ethiopian Red Lentil Soup is a comforting and hearty dish made with simple, wholesome ingredients. Featuring red lentils simmered with aromatic spices like turmeric, cumin, and coriander, along with fresh vegetables, this soup offers a warm and flavorful taste of Ethiopian cuisine. It’s perfect for a nourishing meal and can be enjoyed with bread or rice.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 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
- Salt to taste
- Black pepper to taste
- 1 cup diced tomatoes
- 1 carrot, diced
- 1 bell pepper, chopped
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a pot over medium heat to create a flavorful base for the soup.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until they become soft and fragrant, about 5 minutes.
- Add spices: Stir in the turmeric, cumin, and coriander to coat the sautéed aromatics evenly, allowing the spices to toast slightly for enhanced flavor.
- Add main ingredients: Pour in the red lentils, vegetable broth, diced tomatoes, diced carrot, and chopped bell pepper. Stir everything to combine well.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes, or until the lentils and vegetables are tender and the soup has thickened.
- Season to taste: Add salt and black pepper according to your preference, stirring well to incorporate the seasoning.
- Serve hot: Ladle the hot soup into bowls and enjoy it alongside bread or rice for a satisfying meal.
Notes
- Red lentils cook quickly and tend to break down; if you prefer a chunkier texture, add them later in the cooking process.
- You can adjust the spice levels by varying the amount of turmeric, cumin, and coriander according to your taste.
- For a creamier soup, blend a portion after cooking and then mix it back in.
- This soup is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
