Red Lentil Soup

Red Lentil Soup

My father’s first cousin lived in Ethiopia in the 1980’s where her husband served as an ambassador from Jamaica. She taught me how to make these lentils shine in East African style. The result is very different than French Lentil Soup but no less beguiling. Great dish to welcome in Winter!

Red Lentil Soup

  • 4 Cups Water
  • 2 Large Garlic Cloves
  • 1 Cup Red Lentils (they are orange in color)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Better Than Bouillon Chicken Stock or Vegetarian Chicken Stock
  • 1 tsp Fresh Grated Ginger Root
  • 1 tsp Fresh Grated Turmeric Root
  • 1/4 tsp Thyme
  • 1/4 tsp Real Salt
  • 1/4 tsp Spike Seasoning
  • 1/4 tsp Cumin Seeds (ground)
  • 1/8 tsp Fennel Seeds (ground)
  • Dash Cayenne Pepper

Rinse lentils being careful to remove any debris. Chop garlic finely. Crush cumin and fennel with a mortar and pestle or in a coffee grinder specifically designated for spices. (Don’t contaminate your next cup of coffee!) Combine all ingredients in a medium sized pot on high heat, watching to ensure it does not boil over. Once boiling, reduce heat to low and let cook for at least one hour. The consistency will be thick, this is a hearty soup. Happy Winter Solstice!



Let me know how the recipes come out!