Ethiopian-Inspired Lentil and Berbere Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and warming vegan soup made with red lentils and fragrant berbere spice, perfect for a nourishing quick meal. This ethiopian-inspired vegan (gluten free) ready in about 40 minutes pairs red lentils, berbere spice, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 1 tbsp berbere spice
• 1 medium, diced carrot
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced small yellow onion and 1 diced medium carrot, sauté for 5 minutes until softened.
2. Step 2: Stir in 2 minced garlic cloves and 1 tbsp berbere spice, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tbsp tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
4. Step 4: Pour in 4 cups vegetable broth and 1 cup rinsed red lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
5. Step 5: Season with 1 tsp salt and stir in 1 tbsp lemon juice to brighten the flavors.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.