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Ethiopian Lentils

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Submitted by jpsingh

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

60 min

Ingredients

2 473
CUPS ML LENTILS
dried, washed
6 1.4
CUPS L WATER
¾ 177
CUP ML GREEN BELL PEPPERS
seeded, chopped
2 473
CUPS ML RED ONION
chopped
¼ 59
CUP ML GHEE (CLARIFIED BUTTER)
or butter
1 15
TABLESPOON ML GINGER
grated fresh
2 2
EACH EACH GARLIC CLOVES
crushed
1 15
TABLESPOON ML BERBERE
sauce *
1 1
X X BLACK PEPPER
to taste *

Directions

Boil the lentils in water for 5 minutes.

Drain, reserving liquid.

In a 4 quart pot, sauté the peppers and onions in the ghee until the onions are tender.

Add the lentils, 4 cups of the reserved liquid and the remaining ingredients and bring to a simmer.

Cook, covered, over low heat 35 to 40 minutes, stirring occasionally to prevent sticking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 337 23% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 78mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 21g 84%
Sugars g
Protein 36g
Vitamin A 7% Vitamin C 40%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 
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