Berbere Lentil Quinoa Soup

I do not know how to pronounce Berbere - I always say it exactly like I say "Burberry", and I then I imagine people think I'm talking about fashion instead of spices.  But that's ridiculous - spices are way more interesting than fashion.  Anyway, Berbere is an Ethiopian spice mixture heavily reliant on chiles, and it is what makes my favorite Ethiopian dish - Massir Wat - so delicious.  I tend to buy specialty spices either from Penzey's or the Savory Spice Shop, and one of those places makes a Berbere mix that is... well, not that great.  If I want Massir Wat, my own concoctions with this spice mixture are unsatisfying and I end up ordering take-out instead.  Not just because I refuse to make Injera, but because this spice mixture lacks complexity.  That being said, it is delicious... if you don't know what Berbere is supposed to taste like.

Yesterday I sort of knew what I was planning to do - some vegetables, some canned tomatoes, red lentils and quinoa, and spices.  I thought I'd choose a bunch of cumin and chile peppers with a little oregano, which always comes out delicious, but while rummaging for these spices, I found the Berbere jar, and thought - hey, why not?  It's not like I'm going to use it to make Massir Wat.  

So this recipe emerged.  I must say the cilantro compliments the spice nicely, and adjusts the flavor so that it is not trying to be Ethiopian food, it is just something delicious.  As for the texture - I love a thick, chunky soup.  Although sometimes a thin broth is appealing, there is something satisfying about a thick coated spoonful.  Red lentils are a great addition to soups because of their thickening effect.  I've tried Chili recipes that call for TVP, but TVP is unsatisfying in both texture and flavor.  The Quinoa/Lentil combination here is perfect.

Now, for a final word on Berbere:  You probably could get by with some garam masala or curry powder and chile powder...  Or you could google a recipe for Berbere and make it from scratch.  It will probably be more satisfying than this mixture I have.  The key, though, is to add a lot of spice.  It is much more difficult to overspice than underspice this food.

olive oil

1/2 red onion

green bell pepper

1/2 head garlic

1/4-1/3 c Berbere spice mixture, or similar

1 can diced tomatoes

1 can tomato sauce

4 c water (or more)

1 c quinoa, rinsed

1 c red lentils, rinsed

2 zucchini

salt to taste

1 bunch cilantro, chopped fine

Heat olive oil, cook onions, peppers and garlic until soft and browning.  Add spice, cook a bit, then add tomatoes and sauce and water.  Stir, bring to a boil, then add lentils and quinoa, cook about ten minutes, then add chopped zucchini.  Cook five more minutes, or until soup is thick, lentils have largely disappeared into mush, and quinoa is soft.  Turn off heat, stir in cilantro, and salt to taste.