1/3 Photos of Ethiopian-style Lentils With Yams (or Sweet Potatoes)
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
My Private Note
Units: US | Metric
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 small sweet potatoes or 1/2 small 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
- 1saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
- 2add the red bell pepper and saute for an additional minute.
- 3add the lentils, tomato paste and water.
- 4bring water to a boil.
- 5add the paprika, coriander, allspice, fenugreek and ginger.
- 6lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
- 7add salt, soy sauce and black pepper as needed, and serve.
Browse Our Top Stew Recipes
You Might Also Like...View All Stew Recipes
Nutritional Facts for Ethiopian-style Lentils With Yams (or Sweet Potatoes)
Serving Size: 1 (220 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 189.9
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 93.7 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 7.6 g
- Sugars 7.7 g
- Protein 5.6 g