Ethiopian-Style Turmeric Ginger Lentil and Kale Soup
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 teaspoons berbere spice blend
- 1 cup brown lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
- Stir in the minced garlic and grated ginger. Cook for one minute until fragrant.
- Add the turmeric and berbere spice. Stir for 30 seconds to toast the spices.
- Pour in the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 25 minutes until the lentils are tender.
- Stir in the chopped kale and simmer for another 5 minutes until the greens wilt.
- Season with salt and black pepper. Serve with lemon wedges on the side.
Notes
Simmer the soup a few extra minutes if you prefer thicker broth. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Use red lentils instead of brown for a softer result if that is what you have on hand.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife