Ethiopian-Inspired Red Lentil Soup
- 1 large onion, chopped
- 1 pound potatoes, cut into 1/2-inch chunks
- 1 + 1/4 cup red lentils (picked over and rinsed)
- 3 cups water
- 2 garlic cloves, chopped
- 2-3 tablespoons berberé spice mixture, below
- 1 28-ounce can crushed tomatoes
- 1 pound green beans, fresh or frozen, cut into bite-sized pieces
- 1-2 cups water
- salt to taste
- 3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
- 1 Tbs. ground cardamom
- 1 Tbs. ground coriander
- 1 Tbs. fenugreek
- 1 Tbs. ground nutmeg
- 1 Tbs. ground cloves
- 1 Tbs. ground allspice
- 1 Tbs. cinnamon
- 1 Tbs. paprika
- 1 Tbs. turmeric
- 1 tsp. cayenne (use more to taste)
- 1 Tbs. ground black pepper
- 1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown.
Add the potatoes, lentils, 3 cups water, garlic, and spice mixture.
Simmer, covered, over low heat until lentils are tender, about 20 minutes.
Add the tomatoes, green beans, and enough additional water to create a thick soup.
Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes.
Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings.