Страница 33

Spicy Ethiopian Red Lentil Soup

PAIR WITH

Savory Teff Pancakes

(PAGE 145)

This spicy, thick lentil soup acquires its complex flavor from

berbere,

an East African spice blend that includes coriander, fenugreek, dried chiles, and fried shallots. You can find packaged

berbere

spice at international markets and online, but it’s fun and easy to make it yourself, so I’ve included directions for making it here. You will have enough for two batches of soup. Or try the leftover mixture on popcorn, fried eggs, or as a rub for grilled meats!

Serve the soup with the teff pancakes on

page 145

, tearing off pieces of the spongy, crêpe-like breads with your hands and using them to scoop up the thick soup

.

SERVES

4 TO 6

ACTIVE TIME

20

MINUTES

TOTAL TIME

50

MINUTES

BERBERE SPICE BLEND

2 tsp coriander seeds

1 tsp fenugreek seeds

1

/

2

tsp black peppercorns

2 green cardamom pods

3 whole cloves

1

/

2

cup [30 g] dried fried shallots

(see Flavor Toolbox, page 14)

3 to 6 dried red chiles de árbol, stemmed, seeded, and broken up

3 Tbsp sweet paprika

1

1

/

2

tsp sea salt

1

/

2

tsp ground allspice

1

/

2

tsp ground ci

1

/