ETHIOPIA: Lentil Soup
1h 20 mins
About this Recipe
By: Mimi Pitz (via Literacy Pittsburgh)
This flavorful lentil soup is often served at large family gatherings in Ethiopia.
This recipe was submitted through the Greater Pittsburgh Literary Council’s cooking program, and their student Mimi Pitz. Mimi is a big fan of the Pittsburgh Steelers and said this lentil soup recipe is eaten often in Ethiopia!
- 1 medium-sized onion, chopped
- 2 tablespoons oil
- 2 cup water, plus more if necessary
- 1/2 teaspoon smashed garlic + 1/2 teaspoon minced ginger, mixed
- 1/2 teaspoon yellow curry powder
- Salt to taste
- 1 jalepeño, chopped
- 1/2 cup lentils
- 1 teaspoon parsley, chopped
In Ethiopia, lentil soups are given the name misir wot. Lentil dishes are traditional vegetarian staples throughout much of the southern hemisphere, including Africa, the Middle East, and South Asia.
Saute onion in oil over medium heat for about 3 minutes or until onion is crispy.
Add 1/2 cup of water, garlic/ginger mix, yellow curry powder, salt, and jalepeño. Cook for 10 minutes.
Add lentils and 1/2 cup of water. Stir. Cover and cook for about 10 minutes, adding water as necessary until garlic and ginger mixture is well-mixed.
Just before removing from heat, add parsley and stir.
Serve hot with breadsticks.