Ingredients
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1 cup red lentils, rinsed and drained
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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2 tablespoons olive oil
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon ground turmeric
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1 teaspoon paprika
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 can (14 ounces) diced tomatoes
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4 cups vegetable broth
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1 Salt and pepper to taste
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1 Juice of 1 lemon
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1 Fresh cilantro leaves, for garnish (optional)
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1 Injera (Ethiopian flatbread), for serving (optional)
Directions
This Vegan Ethiopian Lentil Soup is best enjoyed fresh and hot. Leftovers can be refrigerated for up to 3-4 days and reheated.
Adjust the cayenne pepper to control the level of spiciness to your liking. Injera is a traditional Ethiopian flatbread that complements this soup beautifully, but any bread of your choice will work as well. Enjoy the robust flavors of this Ethiopian-inspired soup!
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. |
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2
Done
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Add the minced garlic and grated ginger to the pot. Sauté for an additional 2 minutes until fragrant. |
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3
Done
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Stir in the ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon, and cayenne pepper. Cook for 2-3 minutes to toast the spices, stirring constantly. |
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4
Done
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Add the rinsed red lentils to the pot and stir to coat them with the spice mixture. |
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5
Done
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Pour in the diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender and the soup has thickened, stirring occasionally. |
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6
Done
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Season the soup with salt and pepper to taste. Add the lemon juice and stir to combine. |
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7
Done
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Serve the Vegan Ethiopian Lentil Soup hot, garnished with fresh cilantro leaves if desired. It pairs wonderfully with injera or crusty bread. |
