Ethiopian food is known for its distinctive flavorful spices. This soup is delicious, warm, comforting and a whole meal in a bowl.
Yield: about 10 cups
Ingredients
- 1½ cups chopped onions (6oz)
- 1 lg clove garlic, minced
- 1 cup chopped celery (4oz)
- 1 cup red lentils (7oz)
- 3 cups diced potatoes (about 1 pound)
- 5-8 cups water, divided
- 2 cups crushed tomatoes (small can)
- 1 basket (5oz/142g) spinach, chopped
- 1 tsp cinnamon
- 1 tsp coriander
- ½ tsp nutmeg
- ½ tsp cardamon
- ½ tsp turmeric
- ¼ tsp ground cloves
- ¼-½ tsp cayenne pepper
- 2 Tbsp lemon juice
- ¾ tsp salt
Instructions
- In a large pot add onions. Sauté until they begin to caramelize. View instructions to sauté without oil. Add garlic, celery, lentils, potatoes and only 3 cups of the water. Cover with lid, when it comes to boil, turn down heat and simmer until lentils and vegetables are tender.
- Add the cinnamon, coriander, nutmeg, cardamon, turmeric, cloves, and cayenne pepper then mix well to distribute. Then add the tomatoes, spinach and another 2 cups of water. Bring soup back to boil to meld the flavors and until spinach has wilted.
- If desired add more water to achieve your desired consistency.
- Add the lemon juice and salt.
- Serve hot. Keep leftovers in a covered container and use within 5 days.