Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
440
Calories
16g
Protein
28g
Fat
36g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | 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
- 5 spoons sunflower or other vegetable oil
- 6 cloves of garlic, crushed
- 250 gr. tomatoes, peeled
- 200 gr. lentils
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ginger
- 2 fresh red chilies (remove the seeds)
- 1 liter boiling water
Directions
1
Heat the oil in a frying-pan and fry the garlic light golden.
2
Add the sliced skinned tomatoes and simmer 5 minutes.
3
Add the washed lentils and simmer shortly.
4
Add salt, pepper, ginger, chili and boiling water.
5
Cover the pan and simmer the mixture on a low fire for 60 minutes. Serve with injera.
6
Category:Eritrean Recipes
7
Category:Eritrean Vegetarian
Recipe sourced from
fandom