Try this Ethiopian Lentils recipe, or contribute your own.
Suggest a better descriptionBoil the lentils in water for 5 minutes. Drain, reserving liquid. In a 4 qt pot, saute the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking. Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa Greenwood Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 6 | ||
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Calories: 206 | ||
Calories from Fat: 73 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 11.9mg | 0 % | |
Potassium 437.8mg | 12 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 14.6g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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