Ethiopian Spiced Red Lentil Soup
- Active Time: 15 min
- Total Time: 40 min
- Servings: 6
This Ethiopian Spiced Red Lentil Soup is a warm and nourishing bowl packed with bold flavors and wholesome ingredients. The rich tomato base is infused with the fiery, aromatic berbere spice blend, perfectly complementing the creamy red lentils and tender sweet potatoes. Fresh collard greens add a vibrant touch, while a drizzle of non-dairy yogurt and a sprinkle of cilantro provide a cooling contrast.
This hearty and healthful soup is perfect for a cozy weeknight dinner or meal prep staple. Serve it with crusty bread or enjoy it on its own for a satisfying, plant-based meal.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 3 tbsp berbere spice blend
- 2 cups red lentils
- 1 large sweet potato, cubed
- 4 cups thinly sliced collard greens
- 6 cups vegetable broth
- Salt and pepper, to taste
- Non-dairy yogurt
- Cilantro, for garnish
Preparation
Red Lentil Soup
Heat olive oil in a large pot over medium-high heat. Add the yellow onion, sautéing until translucent, about 5 minutes. Add garlic, stirring until aromatic, about 1 minute. Add the tomato paste and berbere spice blend, allowing the tomato paste to cook until it turns a deep red color. Add the lentils, sweet potatoes, collard greens, and vegetable broth.
Bring to a simmer and cook for 20-25 minutes until the sweet potatoes are tender. Season with salt and pepper to taste before removing from heat. To serve, drizzle with non-dairy yogurt and garnish with fresh cilantro.
Tips
If you can’t find a premade berbere spice blend, there are plenty of easy recipes available online to make your own from common kitchen spices.
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