1poundgreen beansfresh or frozen, cut into bite-sized pieces
1-2cupswater
salt to taste
3-4cupsfresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1tablespoonground cardamom
1tablespoonground coriander
1tablespoonfenugreek
1tablespoonground nutmeg
1tablespoonground clovesreduce to 1 tsp. for less “clovey” taste
1tablespoonground allspice
1tablespooncinnamon
1tablespoonpaprika
1tablespoonturmeric
1teaspooncayenneuse more to taste
1tablespoonground black pepper
1tablespoonground sea saltoptional
Instructions
Mix the ingredients for the Berbere Spice Mixture. This recipe makes enough for several batches of soup. Do not add it all to the soup!
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes.
Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes.
Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings.