Ethiopian Lentil Soup (Misir Wat Soup)

A hearty, spiced red lentil soup infused with berbere’s smoky, earthy warmth.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté aromatics Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5–7 minutes until golden and soft.

Step 2

Bloom the spices Add garlic, ginger, and berbere. Stir constantly for 1–2 minutes until fragrant — this step releases the spice oils and deepens flavor.

Step 3

Add tomato paste Stir in tomato paste and cook another minute to slightly caramelize.

Step 4

Simmer lentils Add lentils, broth, water, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until lentils are soft and soup thickens.

Step 5

Finish & serve Stir in lemon juice (if using). Adjust salt and spice to taste. Garnish with chopped cilantro or parsley.

Step 6

Serving Suggestions Serve with injera (Ethiopian flatbread), rice, or warm pita. Top with a spoon of Greek yogurt or coconut cream to soften the spice heat. Great next-day flavor — thickens beautifully overnight.