Meal Kit

Red Lentil Soup

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

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into 1/4” dice. Zest lemon and quarter lengthwise. Mince garlic. Stem cilantro and coarsely chop leaves.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Toast the Pitas

    Place pita bread on prepared baking sheet and brush with 1/4 of berbere oil (to taste). Season with 1/4 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.

  6. 6

    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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