A hearty and flavorful Ethiopian-inspired red lentil soup, made with vibrant tomatoes, onions, and the aromatic kick of Berbere spice blend. It’s a comforting and nutritious meal perfect for any day.
Spicy Red Lentil Soup Recipe
A hearty and flavorful Ethiopian-inspired red lentil soup, made with vibrant tomatoes, onions, and the aromatic kick of Berbere spice blend. It's a comforting and nutritious meal perfect for any day.
Ingredients
- 2 cup uncooked red lentils
- 1 onion finely chopped
- 2 tomatoes chopped
- 3 Tbsp Noah's Spice Berbere blend use less or more to your spice preference
- 6 cup water or vegetable broth
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Stir in the chopped tomatoes and the Noah's Spice Berbere blend. Cook for another 2-3 minutes, stirring constantly, allowing the spices to become fragrant and the tomatoes to break down slightly.
- Add the rinsed red lentils and 6 cups of water or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have thickened the soup.
- Season with salt and pepper to taste. If the soup is too thick, add a little more water or broth until it reaches your desired consistency. Serve hot and enjoy!
Notes
Serve this soup with a dollop of plain yogurt or a squeeze of fresh lemon juice to brighten the flavors. It pairs wonderfully with crusty bread, injera (Ethiopian flatbread), or a side of fluffy rice. For extra depth, you can add a vegetable broth instead of water. Feel free to incorporate other vegetables like carrots, bell peppers, or spinach during the last 10 minutes of simmering.