with berbere oil, lemon, cilantro, and whole wheat pita
Prep & Cook Time:30-40 min.
Cook Within:7 days
A note about serious food allergies
We looked to North Africa for inspiration by adding smoky, aromatic spices into this red lentil soup. Cooking red lentils quickly renders them into a rustic puree that acts as a natural thickener. Berbere is a spice mixture common in Ethiopian cuisine, consisting of chiles, garlic, ginger, fenugreek, and other spices. We infuse it into oil to garnish this luscious soup. We send along some pita because we know you're going to want to mop up every last drop.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Peel and halve onion. Cut halves into ¼” dice. Zest lemon and quarter lengthwise. Mince garlic. Stem cilantro and coarsely chop leaves.
Start the Soup
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil and onions to hot pot. Cook, while stirring, 3-5 minutes, or until tender and translucent. Stir in tomato paste and garlic and cook 1 minute, or until fragrant.
Continue Cooking the Soup
Stir in lentils, vegetable base, 1 tsp. salt, and 5 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and cook 10-12 minutes, or until lentils are tender. Lentils will start to break down when fully tender. Use a whisk to vigorously stir soup and break up lentils in order to thicken soup. Adjust seasoning to taste with salt and pepper, turn heat to low, and cook 5 minutes.
Make the Berbere Oil
Combine lemon zest, berbere seasoning (start with half, taste, and add more if desired), and 2 Tbsp. olive oil in a small bowl.
Toast the Pitas
Place pita bread on prepared baking sheet and brush with ¼ of berbere oil (to taste). Season with ¼ tsp. salt and a pinch of pepper. Bake 6-8 minutes, or until warmed through and slightly crispy. Remove from oven, halve pitas, then cut each half into quarters.
Plate the Dish
Serve red lentil soup in a bowl and garnish with remaining berbere oil (to taste) and chopped cilantro. Serve pitas on the side and squeeze lemon quarters over soup just before serving.
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