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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%
detailed view... how is this calculated?

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Recipe #118932 | 25 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: catwolf
Apr 24, 2005

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

SERVES 1 -2 (change servings and units)

Ingredients

1/2 onion, diced
3 garlic cloves, 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
saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
2
add the red bell pepper and saute for an additional minute.
3
add the lentils, tomato paste and water.
4
bring water to a boil.
5
add the paprika, coriander, allspice, fenugreek and ginger.
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
add salt, soy sauce and black pepper as needed, and serve.

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Featured Reviews for This Recipe

From: OliveLover

On Jan 3, 2010

This was our first foray into Ethiopian style dishes. It was simple to make. We used the small pressure cooker, and think we cooked the lentils too far down, they lost their distinct shape. Ours also ended up being hot, as we inadvertently used the Half-Sharp paprika, however, I think much Ethiopian food is hot. We are going to try this again, with the regular paprika and do them less time under pressure and will report back.

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From: LizzyQ

On Dec 5, 2009

A keeper! I really liked this dish! I used sweet potatoes and served over rice. It is real comfort food!

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From: Chef #321770

On Dec 8, 2006

My only regret is that I didn't make more of this; it was absolutely delicious! I didn't have any fenugreek, so I just increased all of the other spices, which worked fine. I also added some swiss chard and kale (I added the stalk part of the chard right after the peppers, and the greens at the very end)--worked nicely. I do think I would use a bit less water next time, since it turned out soupier than I had anticipated. I let some of the water boil off at the end and added a bit of bouillon powder for extra flavour. I also used more tomato paste than called for.

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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.

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