Ethiopian Red Lentil Soup (Yemisir Shorba)

Yemisir shorba is a gentle, warming lentil soup found across Ethiopia, particularly during fasting seasons when the Ethiopian Orthodox Church calendar — one of the world's most demanding, with over 200 fasting days per year — calls for abstention from animal products. Unlike the punchy berbere-spiced yemisir wot (lentil stew), shorba is softer in spice profile, relying on turmeric, ginger, and a restrained hand with aromatics. The result is a silky, golden-red soup that is naturally low in cholesterol, high in plant protein, and deeply comforting. It is commonly served with injera, but also works beautifully with crusty bread.

Serves: 4

Ingredients

• 300 g (1½ cups) red lentils, rinsed well
• 2 tbsp olive oil or niter kibbeh (Ethiopian spiced butter, use oil to keep low-cholesterol)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 cm (¾ in) fresh ginger, grated
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground black pepper
• ¼ tsp ground fenugreek (optional but traditional)
• 1 medium tomato, diced
• 1.2 litres (5 cups) vegetable stock or water
• 1 tsp salt, or to taste
• Juice of ½ lemon

To serve:

• Fresh coriander (cilantro) leaves
• A drizzle of olive oil
• Injera or crusty bread
• Lemon wedges

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, for 8–10 minutes until soft and translucent but not browned. Patience here builds a sweet, mellow base.

2. Add aromatics: Add garlic and ginger and cook for 2 minutes, stirring constantly. Add turmeric, cumin, coriander, black pepper, and fenugreek if using. Stir for 1 minute — the spices should bloom and become fragrant in the oil.

3. Add tomato: Add diced tomato and cook for 3–4 minutes, stirring, until the tomato breaks down and the oil begins to separate at the edges. This step concentrates and deepens the tomato's flavour.

4. Add lentils and stock: Add rinsed red lentils and vegetable stock. Stir well and bring to a boil. Reduce heat to a steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils have completely dissolved into the broth and the soup is thick and smooth.

5. Adjust consistency: If the soup is too thick, add water in 60 ml (¼ cup) increments. Yemisir shorba should flow like a loose porridge, not stand like a stew.

6. Season: Add salt and lemon juice. Taste and adjust — the lemon cuts through the earthiness and brightens the colour.

7. Ladle into bowls. Drizzle with olive oil, scatter with fresh coriander leaves, and serve with injera or crusty bread and lemon wedges on the side.

Cook's Notes: Red lentils require no soaking and disintegrate completely during cooking, making this soup naturally smooth without any blending. For a richer version, swirl in 1 tbsp niter kibbeh at the end. The soup thickens considerably as it cools — reheat with a splash of water and it returns to the correct consistency.