Recipe - Berbere Soup
Berbere is an Ethiopian spice blend which usually includes chilli, ginger, fenugreek, coriander, cumin and paprika.
The types and amounts of each spice in the blend tends to vary depending on which brand you chose. I used Barts but I think some of the larger supermarkets sell their own mixes too.
It certainly is quite fiery but it pairs beautifully with the lentils and will keep you full until dinner time!
Ingredients
1 tbsp. Extra Virgin Olive Oil
2 Leeks (washed and chopped)
1 small Butternut Squash (washed, deseeded and chopped)
3 cloves Garlic
1 tbsp. Ginger (peeled and grated)
1 Red Chili Pepper (finely chopped)
1 Tin Tomatoes
200g Red Lentils (rinsed)
1 – 2 tbsp. Berbere (spice blend)
250g Baby Spinach
600ml Water
Sea Salt & Black Pepper (to taste)
Method
Sautee the leeks until soft and then add the garlic and spice blend to the pan for a few minutes.
Add the rest of the ingredients and simmer gently until the lentils are soft.
I hope you enjoy it - if it’s too spicy try adding a spoonful of yoghurt.