Thanks to Susan at Fat Free Vegan Kitchen for yet another wonderful recipe. Here’s proof that I like spices other than curry. I made Ethiopian-Inspired Red Lentil Soup on Tuesday. Holy Moly it was good. Flim Flam it was good! I didn’t mix my own Berbere, I found it at World Market. I’d never used it before and I really enjoyed the mixture of flavors. I can’t eat a hearty soup like this without dipping, so I toasted up a couple of whole wheat tortillas and bam! I was ready to dip! This recipe made a large amount so I packed up a container for Steph to try it out. Curious to know if she liked it. My clever frugal husband suggested that I make this recipe again and freeze some for nights when we don’t feel like cooking. Great idea Roberto!

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