The UK version of soup tends to be a pureed mix of vegetables with the occasional chunked meat thrown in. As the weather is much colder here than I have ever continuously experienced back in the States, I have been wanting soups more often. Unfortunately, I just don’t find the puree-of-veg to be desirable day after day. I tried this lentil soup for the first time a few weeks ago, and I can’t wait to make it again. It was hearty and filling, did not involve pureeing, and was really quite easy to make. The hardest part was the Yetenet’tere zeyt (Ethiopian spiced oil), but I prepared it the previous night.
7 cups warm water
Wash the lentils thoroughly and allow to drain in the sieve until needed. Be sure to look through the lentils carefully; occasionally small, similarly-shaped pebbles can sneak through the packaging processes. You definitely don’t want to crunch down on one of those in your soup.
Heat the Yetenet’tere zeyt in the saucepan and add the onion. Saute on low heat, stirring constantly; you want the onion to become transparent, not brown. This make take up to 10 minutes.
Add the mashed garlic and ginger to the saucepan, and continue, stirring occasionally, for about 5 minutes. Turn the heat up to medium low and add the drained lentils to the pan. Stir continuously for 5 more minutes.
Pour the warm water into the pan and bring to a boil. Allow the mixture to boil for 20-25 minutes. Salt to taste.