Ethiopian Style Lentils (Vegan, Gluten Free, Soy Free)

Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 6
Serving Size: 1 cup

Ingredients
Lentils, 2 cup
Onions, raw, 1 large
Garlic, 4 cloves
Red Ripe Tomatoes, 1.5 cup, chopped or sliced
Water, tap, 5 cup (8 fl oz)
Paprika, 1 tbsp
Ginger, ground, 1 tbsp
Ground tumeric, .5 tbsp
Becel, 3 tsp

Directions
Dice up the one onion

Mince the four cloves of garlic

In a large pot, heat 3 tablespoons of olive oil over medium heat and cook the onion until translucent, about 5 minutes.

Add the garlic, ginger, paprika, turmeric and cook for about 3 minutes until fragrant.

Stir in the tomatoes and cook for another minute.

Add the 2 cups red lentils and 5 cups water.

Cover and bring to a boil. Once boiling, reduce to a simmer. Cook until the lentils are fully puréed, stirring occasionally, about 25 minutes.

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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving
Calories 121.5
Total Fat 2.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 25.9 mg
Potassium 429.7 mg
Total Carbohydrate 19.9 g
Dietary Fiber 6.9 g
Sugars 0.2 g
Protein 7.0 g
Vitamin A 19.9 %
Vitamin B-12 0.0 %
Vitamin B-6 13.0 %
Vitamin C 14.6 %
Vitamin D 6.2 %
Vitamin E 4.6 %
Calcium 3.1 %
Copper 12.2 %
Folate 33.1 %
Iron 17.2 %
Magnesium 9.4 %
Manganese 34.5 %
Niacin 6.3 %
Pantothenic Acid 5.9 %
Phosphorus 14.6 %
Riboflavin 5.8 %
Selenium 4.1 %
Thiamin 10.7 %
Zinc 6.9 %

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