| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Main dish, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | c | Lentils |
| 1 | c | Onions, chopped |
| 2 | Garlic cloves, chopped | |
| 1/4 | c | Ghee |
| 1 | T | Berbere |
| 1 | t | Ground cumin |
| 1 | T | Sweet Hungarian paprika |
| 2 | c | Tomatoes, chopped |
| 1/4 | c | Tomato paste |
| 1 | c | Vegetable stock |
| 1 | c | Green peas, fresh or frozen |
| Salt & pepper |
INSTRUCTIONS
Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. "Sundays at Moosewood Restaurant" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 170.4mg
Potassium: 349.7mg
Carbohydrates: 13.4g
Fiber: 4g
Sugar: 4.6g
Protein: 4.2g