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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent. | 2. add the red bell pepper and saute for an additional minute. | 3. add the lentils, tomato paste and water. | 4. bring water to a boil. | 5. add the paprika, coriander, allspice, fenugreek and ginger. | 6. lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed. | 7. add salt, soy sauce and black pepper as needed, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		diced	32.0	7.472	0.88	0.08
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
potato	1/2		diced sweet	-	-	-	-
red bell pepper	1/4		diced sweet	-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
lentil	2	tablespoons		10.2025	2.131	0.8624	0.0529
tomato paste	1 -2	teaspoon		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
cinnamon	1/4	teaspoon	ground	-	-	-	-
fenugreek	1/4	teaspoon	ground	2.9878	0.5397	0.2128	0.0593
ginger	1/4	teaspoon	ground	1.6	0.3554	0.0364	0.015
salt				-	-	-	-
black pepper				-	-	-	-

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