There’s something incredibly comforting about a warm bowl of Ethiopian Red Lentil Soup, especially on those chilly evenings when all you want is to wrap your hands around something hearty and nourishing. The moment you take a whiff of the spices—oh my goodness! The blend of turmeric, cumin, and coriander transforms the simplest ingredients into a flavor explosion that dances on your palate. I remember the first time I made this soup; it was a rainy day, and I could practically feel the warmth radiating through my kitchen as it simmered away. Each spoonful felt like a warm hug, and trust me, it’s the perfect dish to cozy up with while watching the rain fall outside.
Ingredients List
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped finely
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 carrot, diced
- 1 bell pepper, chopped (any color you love!)
How to Prepare Ethiopian Red Lentil Soup
Making Ethiopian Red Lentil Soup is a breeze, and I promise you’ll have a delicious pot of warmth ready in no time! Just follow these simple steps, and you’ll be savoring every spoonful in about 40 minutes. Let’s get cooking!
Step-by-Step Instructions
- Start by heating the olive oil in a large pot over medium heat. It should shimmer just a bit—this is where the magic begins!
- Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté them for about 5 minutes until the onion is soft and translucent. The aroma will start to fill your kitchen—trust me, it’s heavenly!
- Now, stir in the turmeric, cumin, and coriander. Cook this spice mixture for another minute, allowing the flavors to bloom beautifully.
- Next, toss in the rinsed red lentils, vegetable broth, diced tomatoes, carrot, and bell pepper. Give everything a good stir to combine all those lovely ingredients.
- Bring the mixture to a rolling boil, then reduce the heat to low. Let it simmer gently for about 25-30 minutes. You’ll want to stir occasionally and check on those lentils—they should become tender and creamy!
- Once the lentils are cooked, season with salt and black pepper to taste. This is your moment to adjust those flavors, so don’t be shy!
- Serve the soup hot, and I highly recommend pairing it with some crusty bread or fluffy rice to soak up all that goodness.
Why You’ll Love This Recipe
- It’s quick and easy to prepare, perfect for busy weeknights!
- Packed with nutritious ingredients, it’s a healthy choice for any meal.
- The warm, comforting flavors will make your taste buds sing!
- It’s naturally vegan and gluten-free, making it great for various diets.
- Leftovers taste even better, so you can enjoy it again the next day!
Tips for Success
- Adjust the spices: Feel free to tweak the amounts of turmeric, cumin, and coriander to suit your taste. I sometimes add a pinch of cayenne for a little kick!
- Thickness matters: If you prefer a thicker soup, simply add a bit more lentils or let it simmer uncovered for a while to reduce the liquid.
- Fresh herbs: For an extra layer of flavor, try adding fresh cilantro or parsley just before serving. It brightens everything up!
- Make it creamy: If you want to elevate the creaminess, stir in a splash of coconut milk or a dollop of yogurt right before serving.
- Storage tips: This soup stores beautifully! Just keep it in an airtight container in the fridge for up to 5 days. It also freezes well, so you can enjoy it later.
Variations
- Add greens: Toss in a handful of spinach or kale during the last few minutes of cooking for a nutritious boost and vibrant color.
- Spicy twist: For those who love a little heat, add some diced jalapeños or a teaspoon of red pepper flakes when you sauté the onions.
- Root vegetable medley: Mix in some diced sweet potatoes or parsnips along with the carrots for a sweeter flavor profile.
- Coconut curry: Stir in a can of coconut milk and a tablespoon of curry powder for a creamy, exotic twist on the traditional recipe.
- Lentil blend: Combine red lentils with green or brown lentils for added texture and a heartier soup.
- Herb infusion: Experiment with adding dried herbs like thyme or oregano for a different aromatic experience.
Storage & Reheating Instructions
Storing your Ethiopian Red Lentil Soup is super simple, and it’s a great way to enjoy the flavors even after the first serving! Just let the soup cool down to room temperature, then transfer it into an airtight container. It’ll keep well in the fridge for up to 5 days. I love making a big batch so I can have it on hand for quick lunches or dinners throughout the week!
If you want to store it for longer, this soup freezes beautifully! Just portion it into freezer-safe containers or bags, and it can last for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight.
For reheating, you can gently warm it on the stovetop over low heat, stirring occasionally. If it seems a little thick after being in the fridge or freezer, just add a splash of vegetable broth or water to loosen it up. You can also microwave it in short intervals, stirring in between, until it’s heated through. Just be careful not to let it boil over!
Nutritional Information
Here’s the estimated nutritional breakdown for a serving of my delightful Ethiopian Red Lentil Soup. Keep in mind that these values are based on common ingredients and can vary slightly depending on what you use:
- Serving Size: 1 cup
- Calories: 180
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Sugar: 3g
- Protein: 10g
- Sodium: 300mg
- Cholesterol: 0mg
This soup is not just delicious but also packed with nutrients, making it a fantastic choice for a healthy meal that warms both your heart and your belly!
FAQ Section
Can I use dried lentils instead of canned?
Absolutely! In fact, this recipe calls for dried red lentils. Just make sure to rinse and drain them before cooking. They’ll cook down and become tender in the soup.
How can I make this soup spicier?
If you’re looking for a kick, try adding diced jalapeños, a dash of cayenne pepper, or even some hot sauce when you sauté the onions. Adjust it to your heat preference!
Can I make this soup in advance?
Yes, this soup stores wonderfully in the fridge for up to 5 days, and the flavors only get better as it sits! You can also freeze it for up to 3 months.
What can I serve with Ethiopian Red Lentil Soup?
I love serving this soup with some crusty bread or fluffy rice! You can also pair it with a fresh salad or some roasted vegetables for a complete meal.
Is this soup gluten-free?
Yes, this Ethiopian Red Lentil Soup is naturally gluten-free, making it a great choice for those with gluten sensitivities. Enjoy without worry!
For more information on the health benefits of lentils, you can check out this Healthline article.
If you’re interested in exploring more delicious vegan recipes, visit our dinner category for a variety of options!
For a great side dish, consider pairing this soup with a roasted root vegetable medley!
Print
Ethiopian Red Lentil Soup: 7 Comforting Ingredients Bliss
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Ethiopian Red Lentil Soup is a hearty and flavorful dish made with red lentils, spices, and vegetables.
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1 cup diced tomatoes
- 1 carrot, diced
- 1 bell pepper, chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion, garlic, and ginger. Sauté until soft.
- Stir in turmeric, cumin, and coriander.
- Add lentils, vegetable broth, diced tomatoes, carrot, and bell pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Season with salt and black pepper.
- Serve hot with bread or rice.
Notes
- Adjust spices to your taste.
- Can be made ahead and stored in the fridge.
- Thicken with more lentils if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Ethiopian Red Lentil Soup, Lentil Soup, Vegan Soup, Healthy Soup