Ethiopian Red Lentil Soup
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
Servings Prep Time
6Servings 5minutes
Cook Time
Servings Prep Time
6Servings 5minutes
Cook Time
Dry ingredients
  • 2teaspoons berbere
  • 1teaspoon sea salt
  • 1teaspoon ground turmeric
  • 2cups dried red lentils
  • 1/3cup dried onion
  • 2tablespoons black mustard seeds
For Cooking and Serving
  • 9cups vegetable brothor water
  • 2tablespoons freshly squeezed lime juiceto serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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:
  1. Stir in the freshly squeezed lime juice.