Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentils | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Sauce | not in our table | 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
- 2 c Dried lentils; picked over-and washed
- 6 c Water
- 3/4 c Anaheim green peppers;-seeded and chopped
- 2 c Red onions; peeled, chopped
- 1/4 c Spiced butter
- 1 tb Grated fresh ginger
- 2 cl Garlic; peeled, crushed
- 1 tb Berbere sauce
- Freshly ground black-pepper to taste
Directions
Boil the lentils in water for 5 mins.
Drain, reserving liquid.
In 4 quart saucepot, sauté the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
Category:Eritrean Recipes
Category:Eritrean Appetizers