Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
291
Calories
10g
Protein
14g
Fat
32g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup (375 ml) dried lentils, rinsed and picked over
- 4 - 6 shallots, finely chopped
- 1 - 2 jalapeno peppers, seeded and finely chopped
- 3 tbl (45 ml) red wine vinegar
- 3 tbl (45 ml) extra-virgin olive oil
- Salt and freshly ground pepper to taste
Directions
1
Cook the lentils in enough boiling water to cover by 3 inches (8 cm)
2
for 30 minutes. Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature.
3
Serves 4 to 6.
4
Category:Ethiopian Recipes
5
Category:Ethiopian Soups
Recipe sourced from
fandom