Ethiopian Red Lentil Soup

Name: Ethiopian Red Lentil Soup
Total time: 40 min
Cuisine: Ethiopian
Ingredients: 250g red lentils; 1 onion, chopped; 2 carrots, diced; 3 garlic cloves, crushed; 2 tsp fresh ginger, grated; 2 tbsp olive oil; 2 tsp berbere spice mix; 1.2l water; 1 lemon, juiced

A warming red lentil soup with berbere, ginger and lemon. Quick to make and good the next day.

Time40 min
LevelEasy
Costabout £0.39 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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250 gred lentils
1onionchopped
2carrotsdiced
3garlic clovescrushed
2 tspfresh gingergrated
2 tbspolive oil
2 tspberbere spice mix
1.2 lwater
1lemonjuiced

Method

1
Fry the onion and carrots in the oil in a large pan over a medium heat for 8 minutes until soft.
8 min
2
Add the garlic, ginger and berbere and cook for 1 minute.
3
Rinse the lentils and add them with the water. Bring to the boil.
4
Simmer for 25 minutes until the lentils are completely soft.
25 min
5
Blend roughly with a stick blender, leaving some texture. Stir in the lemon juice and season with salt.
6
Serve hot with warm flatbread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.