Red Lentil and Spinach Soup (4-6)

An Ethiopian recipe from Thomasina Miers.

Red Lentil and Spinach Soup (4-6)
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Red Lentil and Spinach Soup (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Warm the fats in a medium-sized pan over a medium heat, add the onion, and season with several large pinches of salt. Cook for 10 minutes, until the onion softens, then stir in the garlic, ginger and chilli, and fry for a further five minutes.
  2. Add the berbere and cook for a minute before adding the lentils, tomatoes, potatoes and 800ml water. Season well, then bring to a boil and cook at a rapid simmer for 30-35 minutes, until the lentils are very soft and the potatoes are tender.
  3. Stir in the spinach and continue to cook until just wilted – about a minute. Taste and adjust the seasoning, if necessary. The soup is even better when finished with a drizzle of clarified butter, an ingredient much used in Ethiopian cooking. Serve with Greek yoghurt and wedges of lemon.
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