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Spicy Lentil Stew

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Submitted by CRYSTALBUG

Ingredients

1 237
CUP ML LENTILS
1 237
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES CLOVES
chopped *
1 15
TABLESPOON ML BERBERE *
1 5
TEASPOON ML CUMIN
ground
1 15
TABLESPOON ML PAPRIKA
2 473
CUPS ML TOMATOES
chopped
¼ 59
CUP ML TOMATO PASTE
1 237
1 237
CUP ML GREEN PEAS
fresh or frozen
1 1
X X BLACK PEPPER
to taste *

Directions

Rinse and cook lentils.

When done, drain and set aside.

Reserve stock for later in the recipe.

Sauté onions and garlic in the ghee until onions are just translucent.

Add berbere, cumin and paprika.

Sauté for a few minutes longer, stirring occasionally to prevent anything from burning.

Mix in tomatoes and tomato paste.

Simmer 10 minutes.

Add stock and continue simmering.

When lentils are cooked, mix them into the sauté.

Add green peas and cook another 5 minutes.

Add salt and pepper to taste.

Serve with Injera bread or pita bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 337 34% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 174mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 19g 75%
Sugars g
Protein 32g
Vitamin A 52% Vitamin C 39%
Calcium 7% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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