Ethiopian-inspired Lentil Soup

Lately I felt a bit under the weather. Our office at work is a hive of stinky cold germs at the moment, with every other person being sick,  it’s hard to stay untouched by the seasonal bug. I’m trying to fight it in my own way, hot baths, plenty of liquids (whiskey & Hot Toddy counts too) and also some nourishing soups. This was one of them, super easy to prepare, full of spices and with a kick of ginger.

I used canned green lentil this time, because I needed to eat something quickly. Alternatively you can use a dry lentil of your choice and just cook it longer.

Ethiopian-inspired Lentil Soup

ETHIOPIAN – INSPIRED LENTIL SOUP

(Adapted from The Kitchn)

Ingredients:

1 tablespoon olive oil

1 red onion, chopped

2 teaspoons ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

 1/4 teaspoon pepper
 1 green chilli, de-seeded, finely chopped
 2-3 cm fresh ginger, finely chopped
 4 cloves of garlic
2 cans of green/puy lentil

2 stock cubes (veggie or chicken, whatever you prefer)

about 2 litres of water

about 200g baby spinach

juice of one lemon, plus more lemon wedges for serving

Method:

  1. Sauté the onion in a pan until it starts to brown.
  2. Add all the spices, cook it for  2-3 minutes, then add chilli, ginger and garlic, stir and sauté for a further minute.
  3. Add the lentil, stock cubes, water, bring up to boiling, then reduce the heat and simmer for further few minutes.
  4. Then add the spinach and simmer for a further 5 minutes.
  5. Add lemon juice, check for seasoning and serve with extra lemon wedges, if you like.

 

 

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