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Quick Eritrean Lentils

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4203
Energy (kCal)387.155
Carbohydrates (g)33.4053
Total fats (g)28.2026
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop onions and garlic finely. | 2. Sauté in oil over heat in a large pot | 3. Add Madras curry and sauté a few more seconds. | 4. Add red lentils and coconut milk. | 5. Stir and let mixture sit a few moments. | 6. Add water. | 7. Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt). | 8. Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 - 1 1/2 1/2 0.0 0.0 0.0 0.0
    coconut milk 1 -2 cup 0.0 0.0 0.0 0.0
    water 3 -4 cups 0.0 0.0 0.0 0.0
    curry 1 tablespoon 20.475 3.5173 0.9003 0.8826
    onion 2 128.0 29.888 3.52 0.32
    garlic clove 2 -3 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -

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



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