Recipe: Ethiopian-style legumes soup

Soups with spices and aromatic herbs
January 18, 2011

Whenever I can, I like to cook legumes instead of buying canned ones, because they taste better and I can also create some interesting variations, like this lentils and peas soup with ginger.
I defined it Ethiopian-Style because it's inspired by mit’in shiro, a traditional Ethiopian dish prepared with different types of pureed legumes and many spices.

Ethiopian-style legumes soup

Ethiopian-style legumes soup

Serves two:
120g lentils mignon (small brown lentils)
2 tablespoons red lentils
4 tablespoons frozen peas
100g chopped tomatoes
1 onion
1 clove garlic
2-3 cm ginger
1 teaspoon mixed spices: nutmeg, cinnamon, cumin, cardamom, black pepper, red pepper, cloves

Cut the onion into thin slices, mince garlic and ginger
Fry with olive oil.
Add peas, lentils and enough water to cover them.
Cook for 30 minutes covered on low heat.
Add salt and chopped tomatoes, then cook another 30 minutes.
Remove from heat, season with the spice mixture and serve hot.

Stracciatella (Egg soup) with parsleyOne year ago:

Stracciatella (Egg soup) with parsley

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting Souper Sundays.

This post joins also to MLLA - My Legume Love Affair #31, created by The Well-Seasoned Cook.
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