Cooked - Spicy Ethiopian Lentil Soup With Niter Kibbeh - New Recipe

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Spicy Ethiopian Lentil Soup With Niter Kibbeh

1.0

1 cup lentils, rinsed thoroughly in cold water

¼ cup Niter Kibbeh

1 small onion, diced

3 garlic cloves, minced

1 teaspoon Berbere

1 teaspoon ground cumin

1 teaspoon paprika

1 quart chicken stock

½ cup tomato paste

15-ounce canned tomatoes, diced

½ teaspoon Himalayan Pink salt

⅛ teaspoon freshly ground black pepper

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Melt the Niter Kibbeh over medium heat
Stir in the onions and cook 4 minutes
Add garlic, Berbere, cumin, paprika and cook 1 minute
Mix in the lentils and stir to coat with the onion-spice mixture
Pour in the stock and bring to a boil
Reduce heat and simmer uncovered 30 to 40 minutes, until lentils are cooked
Add the tomatoes and tomato paste and let simmer another 10 minutes
Season with salt and pepper
Top with a spoonful or two of thick plain yogurt

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