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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes. | 2. Rinse in running water and drain. | 3. Peel and finely chop the onions. peel and mash the garlic. | 4. Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. | 5. Stir well and then add the rest of the water, stir again, cover and bring to boil. | 6. When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1/2	cup		343.68	60.576	22.9536	2.0832
onion	2			120.0	28.02	3.3	0.3
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
garlic	1			4.47	0.9918	0.1908	0.015
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salt	1	teaspoon		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0

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