Ethiopian Vegetable Soup

Ethiopian Vegetable Soup

In soup class the other night we made this tasty and satisfying soup. A combination of veggies and lentils, along with the warm spices make it a favorite recipe of mine. Like most vegetable soups, you can add whatever veggies you have around. I veered off the original recipe by adding some zucchini, because I had some zucchini.

I used a chicken stock and added cooked chicken to the soup, but this one is easily turned into a vegetarian soup by just using vegetable stock and leaving out the meat. It is tasty either way.

Ethiopian Vegetable Soup

2 T. oil

1 large onion, chopped

3 carrots, peeled and sliced

1 c. uncooked lentils, rinsed

6-8 c. chicken or vegetable stock

1/2 lb. fresh or frozen green beans, sliced

1 can garbanzo beans, drained

1 T. paprika

1 t. each cumin, garlic powder and ginger

1/2 t. each allspice, cinnamon and cayenne pepper

2 c. diced cooked chicken, optional

Sauté onion in oil until lightly browned. Add carrots and sauté 5 minutes more. Add lentils and toss with vegetables then add stock and simmer, covered, until lentils are tender, about 1 hour. Add green beans, garbanzos and seasonings and cook 15 minutes more. Adjust seasonings and stir in chicken before serving, if desired. Good as is, or served over cooked rice for a richer dish. Serves 6-8.

Note: You can also use 2 T. Ethiopian seasoning in place of all the spices.

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