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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. Cook 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 one tablespoon of oil for 5 minutesor until tender. | 4. To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes. | 5. Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers. | 6. Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold. | 7. P.S. To make it mild, you may use tomato sauce. | 8. * You will find these spices 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)
red lentil	1	cup	split	687.36	121.152	45.9072	4.1664
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
extra virgin olive oil	3	tablespoons		-	-	-	-
red onion	1		chopped chopped	-	-	-	-
water	5 1/2	cups		0.0	0.0	0.0	0.0
garlic clove	4	teaspoon	diced	-	-	-	-
cardamom powder	1/4	teaspoon		-	-	-	-
salt black pepper				-	-	-	-

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