Ethiopian Spiced Vegetable Soup – Soup of the Month – June

Soup of the Month

A series of simple soup recipes – a new one every month. All the ingredients for the soups will be available in the shop in the month it’s published.


2tbsp olive oil
25g butter
1 onion, peeled and chopped
Salt and black pepper
2 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1½ tbsp Ethiopian berbere spice blend – we use Steenbergs
200g split red lentils, rinsed
1 x 400g tinned plum tomatoes
250-300g potatoes, peeled and diced
200g baby spinach leaves

To serve: Greek yogurt and lemon wedges


Warm the oil and butter in a medium-sized pan over a medium heat, add the onion, and season with 3 good pinches of salt. Cook for 10 mins or until the onion softens, then stir in the garlic, ginger and chilli and fry for a further 5 minutes.

Add the berbere and cook for a minute before adding the lentils, tomatoes, potatoes and a litre of water. Season well, then bring to the boil and cook at a rapid simmer for 20-30minutes, until the lentils are very soft and the potato tender.

Stir in the spinach and cook for about a minute until wilted. Taste and adjust the seasoning as required.

Serve with Greek yogurt and a wedge of lemon.