Lentil Carrot Soup with Berbere
 
 
If you don't want to puree the soup, be sure to chop the onions and carrots to a small dice.
Author:
Serves: 6-8
Ingredients
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 2½ cups yellow or red split lentils
  • 3 cloves of garlic, chopped
  • 6 medium carrots, chopped
  • 2 tbsp berbere
  • 2 - 32 ounce cartons of stock, vegetable or chicken
  • ¾ cup of full fat coconut milk
  • kosher salt to taste
  • roasted pumpkin seeds, for garnish (optional)
Instructions
  1. In a dutch oven, heat butter and olive oil over medium-high heat. Once hot, saute onions  about 5-6 minutes, or until they start to soften and brown.
  2. Add lentils, carrots, garlic and berbere and saute until fragrant 2-3 minutes. Add stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 45 minutes, or until the carrots are tender and soup starts to thicken. Add the coconut milk and season with salt (see note) to taste.
  3. At this point the soup can be served chunky  or if you prefer a smooth texture, use an immersion blender or Vitamix (see note) to puree. Serve hot with a sprinkle of roasted pumpkin seeds.
  4. * The salt is to taste because most berbere contain some level of salt. The amount of salt may change depending on the brand or mix you buy.
  5. * If using a Vitamix to puree, when finished, you will need to add water to thin out the texture to a soup consistency. Add ¼ cup of water out a time until it reaches desired consistency. Pureeing it in the Vitamix makes it extremely thick. I prefer the immersion blender, this keeps it with a little texture
Recipe by Cooks and Kid at https://cooksandkid.com/lentil-carrot-soup/