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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes. | 2. Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup. | 3. Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender. | 4. To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;. | 5. Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers. | 6. Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold. | 7. Some of the spices could be found in Ethiopian or Indian shops/groceries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup		81.62	17.0478	6.8992	0.4235
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
water	5 1/2	cups		0.0	0.0	0.0	0.0
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
garlic	1/2	teaspoon		2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger powder	1/4	teaspoon		-	-	-	-
white pepper powder	1/4	teaspoon		-	-	-	-
green pepper	1	hot	seeded sliced	-	-	-	-
salt black pepper				-	-	-	-

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