3, Jul 2011
Ethiopian Lentil Soup

This is based on E’s basic lentil soup recipe. I wanted to alter the flavors, and went a little Indian influence and a little Ethiopian.


1/4 lb bacon, diced
2 c diced yellow onion
2 carrots, sliced
3 cloves garlic, minced
2 c cauliflower, chopped
7 c chicken stock
1/2 tsp berbere
1.5 c black lentils
salt, pepper


Saute the bacon on medium until crispy. Remove it from the pan. Saute the garlic, onion, carrots, cauliflower, and 1/2 tsp berbere in the bacon grease on medium-low, covered, for 25 minutes. Add in everything else but the bacon, bring to a boil, cover, and simmer 40 minutes. Puree half of the mixture, add in the bacon, and serve.