Ingredients
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1 cup dried brown or green lentils, rinsed brown or green lentils1 cup dried brown or green lentils, rinsed
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1 tablespoon berbere spice blend berbere spice blend1 tablespoon berbere spice blend
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1 large onion, diced onion1 large onion, diced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 tablespoon fresh ginger, minced fresh ginger1 tablespoon fresh ginger, minced
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2 medium carrots, diced carrots2 medium carrots, diced
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2 medium potatoes, peeled and diced potatoes2 medium potatoes, peeled and diced
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1 red bell pepper, chopped red bell pepper1 red bell pepper, chopped
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1 cup chopped kale kale1 cup chopped kale
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1 can (14 oz) crushed tomatoes crushed tomatoes1 can (14 oz) crushed tomatoes
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4 cups vegetable broth vegetable broth4 cups vegetable broth
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2 tablespoons lemon juice lemon juice2 tablespoons lemon juice
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
Directions
This nourishing soup should be served piping hot. For an authentic touch, pair it with injera or crusty gluten-free bread. The drizzle adds a rich, aromatic finish—don’t skip it! Adjust berbere for desired spice level. Berbere spice can be very spicy—start with less if you prefer a milder soup. The vegan niter kibbeh is optional but highly recommended for authentic flavor.
Steps
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1
Done
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In a large soup pot over medium heat, sauté the onion in a splash of vegetable broth or water until softened, about 5 minutes. |
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2
Done
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Add the garlic and ginger; cook for 1 minute until fragrant. |
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3
Done
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Stir in the berbere spice, cumin, and coriander. Toast for 1 minute. |
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4
Done
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Add the carrots, potatoes, and bell pepper. Sauté for another 2 minutes. |
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5
Done
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Pour in the lentils, crushed tomatoes, and vegetable broth. Stir well, bring to a boil, then reduce heat to a simmer. |
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6
Done
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Cook uncovered for 25–30 minutes, or until the lentils and vegetables are tender. |
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7
Done
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Add the kale and simmer for 5 more minutes. |
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8
Done
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Stir in lemon juice, and season with salt and black pepper to taste. |
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9
Done
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Meanwhile, make the niter kibbeh drizzle: In a small pan, heat olive oil or vegan butter over low heat. Add garlic, ginger, turmeric, cardamom, and fenugreek (if using), and cook gently for 2–3 minutes until aromatic. Remove from heat. |
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10
Done
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Ladle soup into bowls. Drizzle each serving with the spiced oil, and garnish with fresh cilantro or parsley. Serve with lemon wedges. |
