Carrots Celery Red Bell Pepper Berbere Spice Turnips Red Lentils Diced Tomatoes Yogurt
Heat the oil in a Dutch oven or heavy soup pot. Cook onion for 5 to 6 minutes. Add carrots, celery and bell pepper and cook another 5 to 6 minutes.
Add the garlic, ginger and berbere spice blend and stir until fragrant.
Bring turnips and vegetable broth to a boil, then simmer 5 to 6 minutes. Add lentils and petite diced tomatoes. Simmer for 25 to 30 minutes. Add cilantro and season.
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