A new-to-me recipe for Ethiopian lentil soup from The Guardian. As we were feeling carnivorous, I added some garlicky beef meatballs to go with.
This soup was terrific. I didn’t have a chili pepper, so added ½ t. red pepper flakes, which provided just the right amount of heat for us. The berbere is said to contain cumin, paprika, various chili peppers, nutmeg, ajwan seeds, cardamom, turmeric, garlic, salt and “other spices”. It was all quite tasty, and I happily will make again, with or without the meatballs.
Fresh spinach from the garden.
