Ethiopian lentil stew
Red lentils slowly cooked with onions and berbere spice (misir wot).
- 45 minto make
- 4portions
- Easyto cook
- Vegandiet
Ingredients
For 4 portions
- 250 g red lentils (dry)
- 2 medium onions
- 3 cloves garlic
- 2 centimeters ginger
- 2 Tbsp tomato paste
- 2 Tbsp berbere
- 3 Tbsp sunflower oil
- 900 ml tap water
- 1 Tsp salt
Method
- Cook the finely chopped onions slowly in the oil for 10 minutes, then add the garlic and ginger.
- Stir in the tomato paste and berbere and cook for 2 minutes.
- Add the rinsed lentils and water and simmer for 25 minutes, stirring, until thick. Season with the salt.
Nutrition
| A portion (393 g) | 100 g | |
|---|---|---|
| Energy | 370 kcal | 94 kcal |
| Protein | 16.9 g | 4.3 g |
| Carbohydrate | 51.9 g | 13.2 g |
| of which sugars | 4.7 g | 1.2 g |
| Fat | 12.6 g | 3.2 g |
| of which saturates | 1.6 g | 0.4 g |
| Fibre | 9.8 g | 2.5 g |
| Salt | 1.8 g | 0.5 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.24 kg | 0.6 kg |
| Nutrient pollution (N eq) | 2.12 g | 5.4 g |
| Land use for a year | 0.21 m² | 0.54 m² |
| Water use | 566 l | 1,440 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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