Ethiopian Red Lentil Soup

By: Meals in a Jar Cookbook by Pamela Ellgen

Ethiopian Red Lentil Soup
cuisine icon Cuisine
African
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
6 servings, african, berbere, black mustard seeds, contributed, cook 5 min, dried onion, dried red lentils, freshly squeezed lime juice, gluten free, ground turmeric, less than 15 min, Meals in a Jar Cookbook by Pamela Ellgen, medium, prep 5 min, pressure cook, sea salt, soup, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
6 Servings
Ingredients
  • 2 teaspoons berbere
  • 1 teaspoon sea salt
  • 1 teaspoon ground turmeric
  • 2 cups dried red lentils
  • 1/3 cup dried onion
  • 2 tablespoons black mustard seeds
  • 9 cups vegetable broth
  • 2 tablespoons freshly squeezed lime juice
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 9 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook or Manual on High for 5 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
  • Stir in the freshly squeezed lime juice.
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