Ingredients
- 2 cups red lentils, rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin
- 1/2 tsp turmeric
- 6 cups vegetable broth
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the cumin and turmeric, and cook for another minute.
- Stir in the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
- Add the chopped spinach and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 15g
- Fat
- 3g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Grater
Serving suggestions
Yemiser Be'selenge is best served with a side of crusty bread or injera, a traditional Eritrean flatbread.
Tips & tricks
For added flavor, you can garnish the soup with a squeeze of fresh lemon juice before serving.
Cost
$10