I made the most wonderful lentil soup today. It’s not a fair recipe because it depends on an unusual spice. Visiting Ted’s parents in Sequim over the Thanksgiving holiday I dropped into Sunny Farms for last-minute items. While there I stopped by their in-house-packaged spice rack and picked up something called berbere spice. When I was making the soup I was digging through my spice bin for a curry and came upon the berbere spice. I said, oh what the heck, let’s try this, and used the berbere. It kicks! Not much, but enough to make a nice warming winter soup.
Berbere Lentil Soup
4 cups stock
Last night I boiled some bones left over from a Clallam County free range roast, along with a carrot and a tiny head of celery from Pheasant Fields Farm, and two cloves of garlic.
1 cup lentils
From the pantry, I don’t know where I got them.
One of Clark Farm’s onions, and another of Pheasant Fields Farm’s carrots and celery.
Saute the mirrepoix in olive oil for a few minutes. Add the stock, lentils, and 1 tsp. berbere spice. Bring to a boil and simmered for 20 minutes. Pour into a blender and puree, or use a stick blender.
The house smelled wonderful all day.
Wikipedia on berbere spice