This tasty soup can be made with yams or sweet potatoes or a combination. Increase the heat by adding more Ethiopian Berbere.
3 medium onions chopped
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp olive oil
3 - 5 tsp Ethiopian Berbere (depending on desired heat level)
2 1/2 cups red lentils
3 cups cubed sweet potatoes (1 cm cubes)
4 large carrots, grated
7 cups stock (veggie or chicken)
salt to taste
Sauté onions, ginger and garlic in the oil until onions are translucent, add 3 tsp of the Ethiopian Berbere and then add the liquid about a minute later.
Wash the lentils and then bring them to a slow boil, add the sweet potato and carrot, salt to taste and simmer the soup for about 45 minutes until everything is soft and starting to meld together.
Add the rest of the Ethiopian Berbere or enough to bring it to your preferred heat level. Whisk or blend the soup to thicken, adding more water if it gets too thick. Enjoy!