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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside. | 2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well. | 3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup	dried	81.62	17.0478	6.8992	0.4235
edamame	3/4	cup	shelled	96.465	6.7348	9.9297	4.186
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1 1/2	cups	minced	96.0	22.416	2.64	0.24
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
salt	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
red pepper	1/8	teaspoon	ground	0.1562	0.0344	0.0073	0.0017
cinnamon	1/8	teaspoon	ground	-	-	-	-
clove	1	dash	ground	-	-	-	-

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