🇹 Ethiopian · Lentils, Beans & Vegetarian
🍵 Ethiopian Lentil Soup
ምስር ሾርባ — Misir Shorba
Ethiopian Lentil Soup — a thinner, more soup-like version of Misir Wat, drunk as a warming soup on cold highland evenings and during fasting periods. The berbere lentil soup — same flavours as Misir Wat but in a pourable form.
Ethiopian lentil soup is the pourable version of Misir Wat — the same berbere-onion base with more water added, producing a warming soup rather than a thick stew. Drunk from cups on cold Addis Ababa evenings.
Ingredients
Equipment: Large pot
- 1.5 cups red lentils
- 3 onions
- 3 tbsp oil
- 3 tbsp berbere
- 4 garlic cloves
- 1 tbsp ginger
- 4 cups water
- 2 tsp salt
- Lemon wedges and coriander to serve
Method
- Make the base as per Misir Wat — dry-caramelise onions, fry berbere.
- Add lentils and water (more water than Misir Wat).
- Simmer 25—30 minutes.
- For a smooth soup: blend partially or fully.
- Season. Serve with lemon and coriander.
Chef Tips
- More water than Misir Wat — should be pourable.
- Lemon squeezed at the table brightens the soup significantly.
Common Mistakes to Avoid
- Too thick — add more water.
The Science
See ETH101 for lentil science.
Nutrition (per serving)
Health Benefits
- High plant protein.
- Iron.
- Berbere antioxidants.
- Warming — ideal for highland cold evenings.
Cultural Note
Ethiopian lentil soup is the warming drink of fasting evenings — when the cold descends on the Ethiopian highlands and the family gathers, a pot of berbere lentil soup heating on the fire is the most comforting thing possible.
Storage & Serving
Storage: Refrigerate 5 days. Freeze 3 months.
Reheating: Gently.
Serve with: As a standalone soup, With injera for a light meal