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Ethiopian Red Lentil Berbere Soup

Easy Ethiopian Red Lentil Berbere Soup That Warms the Soul

This Ethiopian Red Lentil Berbere Soup is a hearty, comforting dish packed with bold flavors, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Ethiopian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup red lentils split red lentils for creamy texture
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 medium carrots finely chopped
For the Spice Blend & Seasoning
  • 2 tablespoons berbere spice mix the star ingredient
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon salt
For Garnish & Serving
  • 1/4 cup fresh cilantro or parsley chopped
  • 1 lemon lemon wedges for serving
  • 1 cup plain yogurt or coconut yogurt optional, for creaminess

Equipment

  • Large pot

Method
 

How to Make Ethiopian Red Lentil Berbere Soup
  1. Rinse lentils under cold water until it runs clear to remove dust and ensure a creamy texture.
  2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 5 minutes until translucent.
  3. Stir in berbere spice mix and tomato paste. Cook for 1–2 minutes until fragrant and the color deepens to a rich red.
  4. Pour in vegetable broth and lentils. Bring to a boil, then reduce to a gentle simmer for 20 minutes until lentils are soft.
  5. Taste and add salt as needed. For a thinner soup, stir in warm water or extra broth until you love the consistency.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 13gSugar: 5gVitamin A: 3000IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Notes

Garnish with fresh cilantro and a squeeze of lemon before serving for added flavor.

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