Red Lentil Soup

with berbere oil, lemon, cilantro, and whole wheat pita

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

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.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Lemon
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 3 Tbsp. Tomato Paste
  • 2 cups Red Lentils
  • 4 tsp. Vegetable Base
  • 2 tsp. Berbere Seasoning
  • Info
    2 Whole Wheat Pitas
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Start the Soup

    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.

  • Step 3 - Continue Cooking the Soup

    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.

  • Step 4 - Make the Berbere Oil

    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.

  • Step 5 - Toast the Pitas

    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.

  • Step 6 - Plate the Dish

    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.