Ethiopian-Spiced Lentil Soup

• porzioni: 4 servings
• tempo di preparazione: 20 minutes
• tempo totale: 50 minutes

Ingredienti

2 tsp olive oil

1 large onion, (finely diced)

3 cloves garlic, (pressed or minced)

1 1/2 Tbsp berbere*

4 cups (32 oz) vegetable broth

2 1/2 cups water

2 cups lentils, (picked over and rinsed)

1 14.5 oz can fire roasted diced tomatoes

1 fresh jalapeño, (finely diced, remove ribs & seeds for less heat)

1 Tbsp fresh ginger, (peeled and grated)

1 tsp Kosher salt, (more or less to taste)

2 Tbsp fresh lemon juice

about 1/2 cup Greek yogurt

fresh parsley or cilantro, (for garnish)

naan or pita bread, (for serving, if desired, skip to keep it gluten free)

Istruzioni

In a large pot, heat oil over medium high. Add onion and cook until slightly softened, about 5 minutes.

Add garlic and berbere and cook until fragrant, about 1 minute. Add vegetable broth, water, lentils, tomatoes, jalapeño, ginger and 1/2 tsp salt. Stir to combine and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until lentils are tender, about 25-30 min.

Puree part of the soup to your desired consistency: Use an immersion blender (about 5 pulses) OR carefully ladle some of the soup (about 1-2 cups) into a blender, take out the plastic insert in the cap and cover it with a towel, blend, and return it to the soup pot. I like the base to be creamy but still keep a good amount of whole lentils. Add lemon juice and more salt to taste (I added 1/2 tsp more but the amount needed could vary depending on the saltiness level of your broth/berbere).

Ladle soup into serving bowls and top with a dollop of greek yogurt & a sprinkle of parsley/cilantro. Enjoy!