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Vanilla-Scented Rice Pudding
Ethiopian Red Lentil Soup
| By : |
My church shares its building with an Ethiopian congregation, which has introduced me to the spice berbere (BER-bur-ay). It’s actually a spice blend—like curry powder or garam masala—and is comprised of onion powder, cardamom, coriander, nutmeg, cloves, cinnamon, and allspice. I prefer to purchase my spice blend rather than mixing it myself. The pungent flavors and aromas of the spices permeate the red lentils. Make sure to finish the soup off with the lime juice. The black mustard seeds aren’t essential, but they look beautiful in the jar and bring complexity to the otherwise quite simple lentil stew.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
6 Servings
|
Ingredients
Dry ingredients
- 2 teaspoons berbere
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 2 cups dried red lentils
- 1/3 cup dried onion
- 2 tablespoons black mustard seeds
For Cooking and Serving
- 9 cups vegetable broth or water
- 2 tablespoons freshly squeezed lime juice to serve
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
9 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook or Manual on High for 5 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
To Serve:
- Stir in the freshly squeezed lime juice.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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I made the recipe, but used only about 6 cups of broth as I was afraid that lt would be too liquid. It turned out perfectly and had a great taste. Will definitely make this again.
I did the recipe again, this time with 9 cups of broth and it turned out even better.
This was the second dish I made with my instant pot and it was super easy and very tasty– had to substitute yellow mustard seeds for the black since I couldn’t find them nearby, so I upped the amount by half a tablespoon, and it seemed to work out just fine. Very good!
Was too heavy on the onion for my taste. Will make again with half the amount of onion and half the amount of mustard.
I very much enjoyed this soup. Because I like eating Indian food I had the ingredients to make a Berbere mix and can make this soup in minutes.