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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent. | 2. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. | 3. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. | 4. Add 1 cup of vegetable stock or water and continue simmering. | 5. When the lentils are cooked drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1	cup	dried	-	-	-	-
onion	1	cup		64.0	14.944	1.76	0.16
garlic	2		minced	8.94	1.9836	0.3816	0.03
niter kebbeh	1/4	cup		-	-	-	-
berbere	1	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
hungarian paprika	1	teaspoon	sweet	-	-	-	-
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
water	1	cup		0.0	0.0	0.0	0.0
green pea	1	cup		117.45	20.9525	7.859	0.58
salt pepper				-	-	-	-

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