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Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Recipe #118932 | 25 min | 5 min prep | SERVES 1 -2 (Change Servings)
(6) RATE IT NOW READ REVIEWS

RECIPE BY: catwolf

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

Posted on: Apr 24, 2005

Print Recipe

Ingredients

  • 1/2 onion, diced
  • 3 garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 small sweet potato or yam, diced
  • 1/4 red sweet bell pepper, diced
  • 1 teaspoon olive oil
  • 2 tablespoons lentils (split red)
  • 1-2 teaspoon tomato paste
  • 1 cup water
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon ground ginger
  • salt or soy sauce
  • black pepper

    • Directions

    1. 1
      saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
    2. 2
      add the red bell pepper and saute for an additional minute.
    3. 3
      add the lentils, tomato paste and water.
    4. 4
      bring water to a boil.
    5. 5
      add the paprika, coriander, allspice, fenugreek and ginger.
    6. 6
      lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
    7. 7
      add salt, soy sauce and black pepper as needed, and serve.

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    Featured Reviews for This Recipe

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    From: Feej

    On Dec 20, 2007

    This was my first time making anything Ethiopian. Never used fenugreek before either. I made this for myself, as dh does't like sweet potato. I liked it. I did add a touch of cayenne. Thank you very much for this eye-opening recipe.

    0 people found this review helpful

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    • From: Chef #658876

    On Dec 10, 2007

    This was great; easy to make and a tasty treat. I'll make it again and again.

    0 people found this review helpful

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    • From: Zaccaria

    On Aug 1, 2007

    Wow! Everyone loved this. Lots of flavor. The fenugreek is a must...you can find it at any indian market. Also, just before serving I added some fresh lemon juice. I'm addicted. Thank you!!!

    0 people found this review helpful

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    • From: Chef Beth

    On Jun 24, 2007

    Thank you so much for this delicious recipe! I'm trying to go vegetarian, and it's savory, satisfying recipes like this that really help me to be able to forego meat-based meals. The flavor was WONDERFUL (although I couldn't find Fenugreek at my regular grocery story so I had to do without it this time...I'll have to scout around the ethnic groceries) Thanks again ! I'll definitely be adding this to my meal rotation.

    0 people found this review helpful

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    • Read all 6 reviews
    Nutrition Facts

    Serving Size 1 (437g)

    Recipe makes 1 servings

    Calories 245
    Calories from Fat 49 (20%)
    Amount Per Serving %DV
    Total Fat 5.5g 8%
    Saturated Fat 0.8g 4%
    Monounsaturated Fat 3.5g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 90mg 3%
    Potassium 758mg 21%
    Total Carbohydrate 42.2g 14%
    Dietary Fiber 12.8g 51%
    Sugars 7.8g
    Protein 9.5g 19%
    Vitamin A 11081mcg 221%
    Vitamin B6 0.6mg 31%
    Vitamin B12 0.0mcg 0%
    Vitamin C 68mg 114%
    Vitamin E 1mcg 4%
    Calcium 91mg 9%
    Iron 3mg 21%

    detailed view...

    how is this calculated?

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