Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (5)
Love love love this s recipe! Soothing and creamy. Just delicious. This will be a great go to soup. So easy
Its Ethiopian staple food.
Not so impressed with this recipe. It is a thick type of soup, but needs more vegetables. I was not a huge fan of the seasoning. I won’t repeat this one.
I love this recipe! I doubled the recipe because I love this dish when I go to Ethiopian restaurants (I tweeked some ingredients, vegetablebroth instead of water)
Very good. I added a lot more chilli, and a packet of hard tofu to bulk it out a bit. A tin of chickpeas or beans would work well too. It goes well with lentil flatbread, sliced cucumber and tomato, and pickled chillies and turnips for breakfast.