Ethiopian-Style Lentil Soup (Dairy-Free)

Instructions

1. 1Rinse the 1 cup of brown or green lentils under cold water until the water runs clear.
2. 2Heat the 1 tablespoon of olive oil in a large pot over medium heat, about 175°C.
3. 3Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery, all chopped into roughly 1.27 cm pieces. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. 4Add the 3 cloves of minced garlic and cook, stirring constantly, until you can smell its fragrance, about 1 minute.
5. 5Stir in the 1.5 tablespoons of berbere spice blend and the 1 tablespoon of tomato paste. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the rinsed 1 cup of brown or green lentils and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the lentils are tender and have softened.
8. 8Stir in the 1 tablespoon of lemon juice.
9. 9Serve the Ethiopian-style lentil soup hot.

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