Try this Ethiopian Lentils recipe, or contribute your own.
Suggest a better description1. Bring lentils and broth to boil and simmer 10 minutes. 2. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed. 3. Serve with ground black pepper to taste. For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes. Serves 6-10 NOTES : According to tradition, during Esthers stay in the palace of Achashverosh she never partook of non-kosher food. Instead she subsisted on a vegetarian diet. We eat legumes to remind us of Esther. Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
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Serving Size: 1 Serving (1946g) | ||
Recipe Makes: 1 | ||
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Calories: 765 | ||
Calories from Fat: 22 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.9mg | 3 % | |
Potassium 2681.6mg | 71 % | |
Total Carbohydrate 147.7g | 43 % | |
Dietary Fiber 43.5g | 174 % | |
Sugars, other 104.2g | ||
Protein 47.1g | 67 % | |
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: 765
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