This spicy lentil soup is a staple in some East African and Middle Eastern countries as it uses inexpensive ingredients and readily available seasonings. This recipe calls for berbere, an Ethiopian spice mix, as well as niter kibbeh, an Ethiopian spiced clarified butter. It is traditionally served with injera, a light, spongy flatbread, and eaten by hand, using the bread to scoop up the thick lentil soup.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups lentils, cleaned and washed
- 5 cups water
- ¼ cup niter kibbeh (spiced clarified butter)
- 2 garlic cloves, chopped
- 1 Tbsp chopped ginger
- 2 medium red onions, chopped
- 1 cup chopped mild green chile pepper (Anaheim)
- 1 tsp berbere (spice blend)
- 1 tsp salt
Directions
- Bring lentils and water to a boil, reduce heat, and simmer for 10 minutes, skimming off froth as it accumulates.
- Heat butter and sauté garlic, ginger, and onions until the onions are soft.
- Add lentils and stock, chili pepper, berbere, and salt.
- Bring to a boil and simmer on medium-low for 40 minutes.
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