Ethiopian-Style Spinach & Lentil Soup

• Vegetarian
• Gluten free

• Produce

  • 2 cup Brown lentils
  • 2 tsp Coriander, ground
  • 1 tsp Garlic powder
  • 1 Red onion, medium
  • 6 oz Spinach or baby spinach, fresh

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Cardamom, powder
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon, powder
  • 1/4 tsp Clove powder
  • 1/4 tsp Nutmeg, fresh grated
  • 1/4 tsp Pepper
  • 2 tsp Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 8 cups Water

Found on thekitchn.com

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 1 teaspoon garlic powder
• 2 teaspoons ground coriander
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon clove powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon fresh grated nutmeg
• 2 cup brown lentils
• 8 cups water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 6 ounces fresh spinach or baby spinach (about 4 packed cups)
• 4 tablespoons lemon juice

Nutrition