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Ethiopian Spiced Lentil Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine African
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 1 cup red or brown lentils, rinsed and drained
  • 1 tablespoon olive oil or vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1–2 tablespoons berbere spice mix (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish
  • Juice of half a lemon (optional, for brightness)

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, and ginger; sauté for 3–4 minutes until fragrant and softened.
  • Step 2: Add Vegetables and Spices : Add diced carrot and celery; cook for 2–3 minutes. Stir in berbere spice, smoked paprika, cumin, and coriander. Cook for 1 minute to bloom the spices.
  • Step 3: Add Lentils, Tomatoes, and Broth : Add rinsed lentils and diced tomatoes. Pour in the vegetable broth. Bring to a boil, then reduce heat to simmer.
  • Step 4: Simmer Until Tender : Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and soup is slightly thickened.
  • Step 5: Season and Finish : Add salt, pepper, and lemon juice to taste. Adjust spices if needed.
  • Step 6: Serve: Ladle soup into bowls. Garnish with fresh cilantro or parsley. Serve with injera, rice, or crusty bread.