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    Home » Soups » Ethiopian-Spiced Lentil Soup with Tangy Greek Yogurt

    Ethiopian-Spiced Lentil Soup with Tangy Greek Yogurt

    Earthy lentils are flavored with berbere - a warm, spicy Ethiopian seasoning blend - and topped with tangy greek yogurt in this Ethiopian-spiced lentil soup.

    Jump to Recipe Print Recipe
    Overhead view of Ethiopian-spiced lentil soup in a white bowl

    Kind of random question: What are your thoughts on celebrity autobiographies?

    I tend to really like them...most of the time it ends up giving me more of an appreciation for the person after I get a deeper understanding of their journey to get where they are now.

    I recently read Marcus Samuelsson's autobiography, Yes, Chef, and I was totally enthralled with how he described the Ethiopian spice blend berbere (pronounced BEAR-beret, like a bear in a beret!). I love Ethiopian food so I've definitely had the spice blend before, but I hadn't yet cooked with it myself. And I had a jar sitting in my spice drawer!

    I found this berbere seasoning a few months ago at one of the grocery stores I shop at often. I bought it even though I didn't really have a plan or recipe in mind because it was the first time I had seen it in a store and I was excited about it!

    Image of Frontier Co-op's berbere seasoning blend

    Despite having it in my spice drawer for a while I had yet to actually use it. Marcus Samuelsson's vivid descriptions of the spices and how integral it is in Ethiopian cooking was just the push I needed to get it out and cook with it.

    I had also recently tried a lentil soup recipe that I thought was pretty good, but definitely could have benefitted from a little more spice. Enter: berbere. Boom.

    Closeup image of berbere seasoning blend

    Adding the spice blend (plus a few more tweaks) really took it to the next level of delicious.

    Berbere & lentils are a natural pairing in this Ethiopian-spiced lentil soup. Many Ethiopian dishes are a thick stew and lentils are a very common ingredient. The berbere seasoning blend is so fragrant & warm and adds such an awesome punch of spice and flavor.

    Ethiopian-spiced lentil soup with spoon inserted

    The dollop of greek yogurt is a real game changer too. It adds a little bit of creamy, tangy richness and is a great cooling counterpart to the spiciness of the soup. And the little hit of fresh lemon juice adds just the right brightness & acidity.

    Dipping a piece of bread into Ethiopian-spiced lentil soup

    This soup comes together pretty quickly, and is a great healthy meal full of protein and fiber. Serve it with some naan or perfect pillowy pita bread for dipping, or just scoop it up with a spoon.

    Yummy noises await you!

    Ethiopian spiced lentil soup in a bowl
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    5 from 6 votes

    Ethiopian-Spiced Lentil Soup

    Earthy lentils are flavored with berbere - a warm, spicy Ethiopian seasoning blend - and topped with tangy greek yogurt in this spicy, satisfying soup. 
    Course Main Course, Soup
    Cuisine Ethiopian
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 4 to 6

    Ingredients

    • 2 teaspoon olive oil
    • 1 large onion, finely diced
    • 3 cloves garlic, pressed or minced
    • 1 ½ tablespoon berbere*
    • 4 cups (32 oz) vegetable broth
    • 2 ½ cups water
    • 2 cups lentils, picked over and rinsed
    • 1 14.5 oz can fire roasted diced tomatoes
    • 1 fresh jalapeño, finely diced (remove ribs & seeds for less heat)
    • 1 tablespoon fresh ginger, peeled and grated
    • 1 teaspoon Kosher salt, more or less to taste
    • 2 tablespoon fresh lemon juice
    • about ½ cup Greek yogurt
    • fresh parsley or cilantro, for garnish
    • naan or pita bread, for serving (if desired, skip to keep it gluten free)

    Instructions

    • In a large pot, heat oil over medium high. Add onion and cook until slightly softened, about 5 minutes. 
    • Add garlic and berbere and cook until fragrant, about 1 minute. Add vegetable broth, water, lentils, tomatoes, jalapeño, ginger and ½ teaspoon salt. Stir to combine and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until lentils are tender, about 25-30 min. 
    • Puree part of the soup to your desired consistency: Use an immersion blender (about 5 pulses) OR carefully ladle some of the soup (about 1-2 cups) into a blender, take out the plastic insert in the cap and cover it with a towel, blend, and return it to the soup pot. I like the base to be creamy but still keep a good amount of whole lentils. Add lemon juice and more salt to taste (I added ½ teaspoon more but the amount needed could vary depending on the saltiness level of your broth/berbere).
    • Ladle soup into serving bowls and top with a dollop of greek yogurt & a sprinkle of parsley/cilantro. Enjoy! 

    Notes

    *Berbere is a traditional Ethiopian spice blend made primarily of chiles, garlic, coriander, fenugreek as well as a few warm spices like cinnamon and cloves. I use Frontier Co-op Organic Berbere Seasoning, which I found at my grocery store and is also available on Amazon. FYI - Berbere can vary in spice level, so keep that in mind if you're sensitive to spicy foods.  
     
    Use regular brown lentils for this recipe. Sometimes they actually look a little more green than brown, but they are generally very readily available and just labeled "lentils."
     
    Adapted from Food Network's Spicy Lentil Soup
    Shareable social media image of Ethiopian-spiced lentil soup with tangy greek yogurt
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    Reader Interactions

    Comments

    1. Suzie Martin

      April 12, 2019 at 7:10 am

      Very very interesting. I love lentils but have never heard of this spice! Looking forward to making it. Thanks.

      Reply
      • Rachel

        April 12, 2019 at 5:35 pm

        I really like the spice blend, I’m looking forward to trying it on more things!

        Reply
    2. Judy

      April 12, 2019 at 8:51 am

      This I will make for sure!! It sounds so delicious!

      Reply
      • Rachel

        April 12, 2019 at 5:35 pm

        Yay, hope you love it!

        Reply
    3. Gwen

      April 12, 2019 at 9:51 am

      Looks and sounds delicious!
      Beautiful pics, as always, Rachel!
      Can’t wait to try it.
      Hug that little fur ball for me!

      Reply
      • Rachel

        April 12, 2019 at 5:35 pm

        Thank you! I will! 😊

        Reply
    4. Erica Lange

      May 05, 2019 at 1:44 pm

      Rachael, this soup was fun to make and delicious, and added bonus- our house smells amazing!! Thanks for the awesome recipe!

      Reply
      • Rachel

        May 06, 2019 at 2:26 pm

        Thank you so much! I’m so glad you enjoyed it!! 😊

        Reply
    5. gwen ray

      October 01, 2019 at 9:32 pm

      Just a follow up, I have made this soup now, at least 4 times!!!! It is so very delicious!!!! With cooler weather on the way, a perfect dinner to warm your tummy! So yummy!

      Reply
    6. Caitlin Havener

      February 26, 2021 at 7:31 am

      I've been wanting to make an Ethiopian dish. This looks great and the photography does too!

      Reply

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    Hi! I’m Rachel. Welcome to Yummy Noises, and thank you for visiting! I’m obsessed with food, and I think the absolute best way to gauge how good a recipe really is, is by the yummy noises. To me – that is how you know that your food is really awesome, and those are some of my favorite sounds in the world! More→

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