Red lentil soup with berbere Recipe - Los Angeles Times

Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon fenugreek seeds
• ½ teaspoon black peppercorns
• 4 allspice berries
• 6 cardamom pods, husks discarded
• 4 cloves
• 3 tablespoons ground New Mexico chile powder, more if desired
• 3 tablespoons smoked or regular paprika, sweet or hot
• 2 teaspoons salt
• ½ teaspoon powdered ginger
• ½ teaspoon grated nutmeg
• ½ teaspoon ground cinnamon
• 2 cups split red lentils, picked over and rinsed several times
• 2 teaspoons ground turmeric
• 3 tablespoons ghee or coconut oil, divided
• Sea salt
• 1 large onion, finely diced
• 2 teaspoons ground cumin
• 1 ½ teaspoons black mustard seeds
• 2 teaspoons prepared Berbere, divided
• 1 small bunch cilantro, stems finely sliced and leaves chopped, divided
• Juice of 2 to 3 limes, or to taste
• 4 teaspoons olive oil