Lentil tomato soup
Servings Prep Time
4people 15mins
Cook Time
Servings Prep Time
4people 15mins
Cook Time
  1. Wash, peel and chop all vegetables
  2. In a large (soup) pot heat up 1 tablespoon of oil and add chopped onions. Sautee for about 10 minutes, stirring occasionally until soft
  3. Add tomato paste and barbere spice. You may want to adjust the amount of berbere mix you add because they vary greatly on how spicy they are. Start small, and you can always add more as you go.
  4. Add chopped garlic, carrots and courgettes and let it cook for a couple of minutes
  5. Rinse the lentils in the colander under cold water and add to the pot. Mix everything and let it cook for 5 minutes, so all the flavours can mingle
  6. Add coconut milk, chopped tomatoes, and 500 ml of water.
  7. Add turmeric and mix well
  8. Let it all cook for about 30 minutes until lentils and vegetables are soft. Make sure you stir it regularly because lentils like to stick!
  9. You may need to add more water to reach the desired consistency.
Recipe Notes

To Serve:

  1. You can add chopped coriander
  2. Splash of lemon juice works really well
  3. I also lile to add a swirl of olive oil (even chilli oil) on top

Bebere┬áis a chile and spice blend used to season many Ethiopian dishes. It’s generally available in larger grocery shops, spice shops and even on Amazon. The spice levels vary so start small, and add more as you go, especially if you are not keen on super spicy food;)

It is also super easy to make at home. Here is one of the recipes you can try: