A spicy tomato-based soup with lentils and/or chickpeas and vegetables.
Add some of my Ethiopian Berbere and you have a delicious meat-free soup with just
the right amount of heat.
1 large onion, finely chopped
½ cup celery, diced
1 carrot, diced
½ cup parsley, chopped
½ tsp black pepper, freshly ground
½ tsp turmeric
1 tbsp Spice Fusion Ethiopian Berbere
½ tsp ground cinnamon, optional
1 tbsp butter or margarine
6 cups hot water or stock
½ cup lentils or canned chickpeas, drained & rinsed
2 x 400 g cans chopped tomatoes
salt & pepper to taste
½ cup coriander leaves, finely chopped
In large saucepan, combine the Ethiopian Berbere and the nine ingredients and cook for
about 5 minutes, stirring constantly.
Add water or stock, tomatoes and lentils or chickpeas.
Cover and simmer for about 45 minutes.
Season to taste and serve with lemon wedges and coriander.
