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Shorba Lentil Soup

Serves 4 to 6 Soup vegetarian, Soups

Shorba Lentil Soup

Shorba Lentil Soup is a staple of Addis Ababa's everyday cooking, where its inviting aroma is a familiar presence in home kitchens. This version stays true to its roots, embodying the simplicity and warmth that define family meals. It's the kind of dish that quietly calls everyone to gather, a comforting constant in the rhythm of daily life.

Expect a soothing, hearty bowl where tender red lentils meet the warm spice of berbere and the aromatic richness of niter kibbeh. The soup is brightened by a hint of fresh lemon, balancing its earthy depth. It's a straightforward dish, direct and generous, just as a family cook would serve it.

Ingredients

  • 1 1/2 cupsred lentils — rinsed and drained
  • 1yellow onion — finely chopped
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2tomatoes — chopped
  • 1 tspberbere
  • 2 tbspniter kibbeh or oil
  • 6 cupswater or vegetable broth
  • 1 tspfine salt
  • 1lemon — cut into wedges

Method

  1. Start by finely chopping 1 yellow onion and mincing 3 cloves of garlic. Grate 1 tablespoon of fresh ginger. Dice 2 tomatoes into small pieces. Rinse 1 1/2 cups of red lentils under cold water until the water runs clear. This preparation ensures a smooth cooking process and balanced flavors in the soup.
  2. In a large pot, heat 2 tablespoons of niter kibbeh or oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and takes on a pale golden color. This should take a few minutes, and the onions will release a sweet aroma, indicating they are ready.
  3. Add the minced garlic and grated ginger to the pot with the onions. Stir continuously for about a minute until the garlic and ginger are fragrant. This step ensures that the garlic and ginger infuse the oil with their flavors, forming the base of the soup.
  4. Sprinkle 1 teaspoon of berbere into the pot. Stir it into the onion mixture for about a minute, allowing the spice to bloom in the hot fat. This process deepens the flavor of the berbere, enhancing the overall taste of the soup.
  5. Add the diced tomatoes to the pot and cook for a few minutes until they start to break down and meld with the spices. Then, add the rinsed lentils and stir to coat them in the aromatic mixture. This step helps the lentils absorb the flavors before the liquid is added.
  6. Pour in 6 cups of water or vegetable broth and add 1 teaspoon of fine salt. Stir everything together and bring the mixture to a gentle simmer. Let it cook until the lentils are tender and the soup has thickened slightly, which should result in a creamy texture and a cohesive broth.
  7. Once the lentils are tender, taste the soup and adjust the salt if necessary. Squeeze the juice of 1 lemon into the pot to brighten the flavors. Ladle the soup into warm bowls and serve hot, inviting everyone to enjoy the comforting aroma and taste of this Ethiopian classic.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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