Cooking Time: 35 mins

Servings 4 to 6

Ingredients

  1. 1 tablespoon (15 ml) olive oil 1 medium onion, minced
  2. 1 large carrot, peeled and chopped
  3. 1 fist-size russet potato, cut into small cubes (about 7 ounces, or 198 g)
  4. 4 large cloves garlic, minced
  5. 2 teaspoons grated fresh ginger root
  6. 1 to 2 teaspoons berbere, to taste
  7. ½ teaspoon turmeric
  8. 1 cup (192 g) brown lentils, picked over and rinsed
  9. 6 cups (1.4 L) water, more if desired 1 tablespoon (16 g) tomato paste
  10. 1 tablespoon (18 g) vegetable bouillon paste, or 2 bouillon cubes
  11. Salt and pepper.

Directions

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion, carrot, and potato. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent.
  3. Stir in the garlic, ginger, berbere, turmeric, and lentils and cook and stir for 1 minute until fragrant.
  4. Add the water, tomato paste, and bouillon.
  5. Bring to a boil, and then reduce the heat to a simmer.
  6. Cook for 30 minutes, stirring occasionally, until the lentils are tender.
  7. Taste and adjust the seasonings.