This one pot meal is ideal for a hearty and filling soup! Flavored with a smokey Ethiopian berbere spice and stewed in fresh tomatoes and aromatics, this soup will definitely not last for seconds!
One. Pot. Meal. Need I say more? This soup comes together easily for a 30 minute dinner that can be served from the stove to the dining table. Your next family dinner is ready to go with juicy and flavorful chicken, fresh vegetables, hearty lentils, and a tomato sauce that pulls it all together. If (somehow) there’s leftovers, the flavor of the soup marinates and tastes even better the next day!
To make this soup, you’ll need the classic combination of celery, onion, and carrot, aromatic ginger and garlic to build the base of the soup. The key flavor comes from Ethopian berbere spice, a beautiful vibrant red spice blend of whole chiles, paprika, cumin, garlic powder, fenugreek, ginger, paprika, and nigella. The variations of berebere are numerous and different brands have different combinations!
I use a combination of different chicken pieces that are bone in and skin on. I prefer bone in pieces because they add a depth of flavor when stewed that I wouldn’t get if I used boneless chicken. If you don’t have chicken, this would work wonderfully with lamb or beef.
In preparing the soup, there are some key tips I have to ensure this recipe’s success! Number 1, do not skip browning the chicken! This is probably the most important step to impart the flavors of the berbere spice and developing color on the chicken. Tip Number 2 would be to really simmer on low heat once the lentils have been added. We are really going for a “low and slow” vibe with this part! The longer the simmer, the more the flavors can meld together!
Berbere chicken and lentil soup
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves 5-6
Ingredients
5-6 pieces chicken, bone in and skin on
3 tablespoons olive oil, divided
3 generous teaspoons berbere spice powder, divided
¼ teaspoon cayenne powder (optional)
3 cloves garlic, grated
2 teaspoons, fresh grated ginger
2 cups (16oz) pureed tomatoes
1 ½ cup cherry tomatoes
1 large onion, diced
2 cups fresh or frozen chopped kale
1 bunch celery, diced
2 cups carrots, diced
1 cup red lentils, rinsed
3 cups chicken stock (or water)
2 tablespoons tomato paste
Salt and Black Pepper to taste
2 tablespoons cilantro or parsley, for garnish
Directions
1. Dice carrot, onion, and celery into small size pieces, set aside. Into a small bowl, finely grate the ginger and garlic.
2. To a small bowl, combine 2 teaspoons berbere spice, salt,and black pepper. Place thawed chicken on a plate and pour 1 tablespoon of olive oil over the chicken. Sprinkle half of the spice mixture on one side. Turn chicken over and season the other side.
3. In a large cast iron skillet or Dutch oven, heat 2 tablespoons of olive oil on medium high heat. When oil is hot, add chicken pieces in a flat layer, skin side down. Do not overcrowd the pan, if your pan is small, brown the meat in batches. Let sear for 2-3 minutes or until the meat is golden brown and releases from the pan easily. When the skin is brown and crisp, turn over and let cook for an additional 2-3 minutes. Remove browned chicken and set aside on a clean plate.
4. To the remaining oil, add the diced onions, celery, carrot, and cherry tomatoes. Season with salt, black pepper, 1 teaspoon berbere powder, and cayenne pepper (if using). Mix to combine spices and vegetables. Cook on medium heat for 5 -6 minutes. If the vegetables start to stick to the pan, lower the heat slightly and add 1 teaspoon of oil. Vegetables should be softened, slightly caramelized, and the tomatoes should have broken down and released their juices.
5. When the vegetables are softened, make a well in the center and add the grated ginger, grated garlic, and tomato paste. Let warm up in the center and stir to combine. Cook for 1-2 minutes, mixing frequently to combine and distribute. The vegetables should thicken in consistency and the tomato paste should be cooked through.
6. When the vegetables have thickened, stir in pureed tomatoes, chicken stock and rinsed lentils. Then, place the browned chicken including juices collected on the plate on top. Avoiding submerging the chicken as the crispy skin developed in the searing process will be lost. Bring to a boil on high heat for 1 minute and then decrease to simmer on low. Leave uncovered and cook on medium-low for 15-20 minutes.
7. After 15 minutes, taste and adjust for seasoning. Add fresh/frozen kale and mix through. Cook for an additional 10 minutes, uncovered or until desired soup consistency is reached and kale is softened.
Serve with your choice of crusty bread, naan, or pita. Garnish with chopped parsley or cilantro!
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