RecipeDB

Cooking in progress....

Yemiser Selatta - Ethiopian Lentil Salad With Shallots and Chile

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6419
Energy (kCal)344.982
Carbohydrates (g)21.4304
Total fats (g)27.7294
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches. | 2. Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite. | 3. Drain and rinse under cold running water. Drain thoroughly. | 4. Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk. | 5. Stem and seed the chilies and roughly chop them. | 6. Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 1/4 cups dried 102.025 21.3097 8.624 0.5294
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    salt 1 teaspoon - - - -
    shallot 8 peeled cut - - - -
    hot chili pepper 2 - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition