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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree onion, garlic, and ginger in a food processor or blender. | 2. Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn. | 3. Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera. | 4. Stir in salt and pepper to taste and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	2		crushed	-	-	-	-
gingerroot	2	teaspoons	peeled minced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
red lentil	1			687.36	121.152	45.9072	4.1664
water	4	cups		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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