Ethiopian Red Lentil Soup


  • 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
  • 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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