Generally a mix of cayenne, garlic powder, cumin, cardamom, fenugreek, allspice, cinnamon, coriander and more, the Ethiopian spice blend berbere adds heat and loads of flavor to this satisfying green lentil soup. Look for it with other spices at well-stocked grocery stores.

Liana Krissoff
EatingWell Magazine, September 2021

Gallery

Credit: Leigh Beisch

Recipe Summary test

active:
20 mins
total:
5 hrs 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.

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  • Serve the soup topped with celery leaves and yogurt, if desired.

To make ahead

Refrigerate for up to 4 days.

Equipment

6-qt. slow cooker

Nutrition Facts

215 calories; fat 1g; sodium 433mg; carbohydrates 41g; dietary fiber 8g; protein 13g; sugars 7g; niacin equivalents 2mg; vitamin a iu 1196IU; potassium 581mg.
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