Spicy Ethiopian Red Lentil Soup

Name: Spicy Ethiopian Red Lentil Soup
Total time: 50 min
Yield: Serves 4 to 6
Cuisine: African
Ingredients: 2 green cardamom pods; 1½ tsp sea salt; 3 Tbsp sweet paprika; ½ tsp ground allspice; ½ cup [30 g] dried fried shallots (see Flavor Toolbox); 3 whole cloves; 3 medium Anaheim chiles, seeded and chopped; 1 large yellow onion, finely chopped; 3 medium garlic cloves, minced; 2 Tbsp minced fresh ginger; 2 Tbsp extra-virgin olive oil; ½ tsp ground nutmeg; 3 Tbsp unsalted butter or coconut oil; Sea salt; Freshly ground black pepper; 2 Tbsp tomato paste; 3 cups [630 g] red lentils, picked over and rinsed; 3 to 6 dried red chiles de árbol, stemmed, seeded, and broken up; 2 tsp coriander seeds; ½ tsp ground cinnamon; 1 tsp fenugreek seeds; ½ tsp black peppercorns; ½ tsp ground ginger

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

This spicy, thick lentil soup acquires its complex flavor from berbere, an East African spice blend that includes coriander, fenugreek, dried chiles, and fried shallots. You can find packaged berbere spice at international markets and online, but it’s fun and easy to make it yourself, so I’ve included directions for making it here. You will have enough for two batches of soup. Or try the leftover mixture on popcorn, fried eggs, or as a rub for grilled meats!

Serve the