Ethiopian Red Lentil Soup Shots with Cumin and Lemon

Pick through lentils to remove any debris, then rinse until water runs clear. Drain well.

Mince the garlic, grate the ginger, and dice the onion finely.

Cut the lemon in half — juice one half for serving and slice the other half into thin rounds for garnish.

Finely dice the remaining 1/2 onion for topping; chop the cilantro.

In a stockpot over medium heat, warm the olive oil until it shimmers slightly, about 1 minute. Add the diced onion and cook, stirring occasionally, for 6-8 minutes until softened and translucent.

Add the minced garlic and grated ginger; cook for 1 minute until fragrant.

Stir in the cumin, paprika, cayenne, and turmeric. Toast the spices in the oil for 30 seconds, stirring constantly, until deeply aromatic.

Add the rinsed lentils and pour in the chicken broth. Bring to a boil over high heat.

Once boiling, reduce heat to low and simmer uncovered for 20-22 minutes, stirring occasionally, until lentils are completely tender and beginning to break down into a thick, porridge-like consistency.

Remove from heat. Using an immersion blender, puree the soup directly in the pot until smooth with just a hint of texture. Alternatively, blend in batches carefully.

In a small saucepan over medium-low heat, melt the butter and cook for 2-3 minutes until it turns golden and smells nutty — this enriches the soup. Stir the melted butter into the pureed lentil soup.

Taste and adjust salt and lemon juice to your preference — the soup should be warm, earthy, and have a gentle heat.

Ladle the hot soup into small shot glasses or ramekins, filling nearly to the rim.

Top each shot with a few drops of fresh lemon juice, a pinch of diced raw onion, and a small sprig of cilantro.

Serve immediately while warm, inviting guests to raise a glass and scoop with injera or crusty bread if desired.