Ethiopian Lentil Curry
Basic Information
- Servings: 6
- Ready in: 75 minutes
- Preparation time: -
- Cooking time: -
- Rating: 83.48
- Health score: 43.00
- Weight Watcher points: 4.00
Summary
If you have approximately 1 hour and 15 minutes to spend in the kitchen, Ethiopian Lentil Curry might be an excellent gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 16g of protein, 6g of fat, and a total of 285 calories. For $1.45 per serving, you get a main course that serves 6. If you have onion, peas, vegetable oil, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. If you like this recipe, take a look at these similar recipes: Spicy Ethiopian Red Lentil Stew, Misir Wot- Ethiopian Red Lentil Stew, and Ethiopian s: Mesir Wat Red Lentil Stew with Ayib.
Ingredients
amchar masala1 tablespoon
brown lentils1 cup
canned tomatoes1 can
cauliflower head1
garlic cloves2
onion1
peas2 cups
yogurt0.25 cup
masala molida2 tablespoons- tomato paste1 can
vegetable oil2 tablespoons
Instructions
Step 1
In a large pot heat oil over medium heat.
Step 2
Add onions and saut until translucent.
Step 3
Add minced garlic and continue to saut for another minute.
Step 4
Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
Step 5
Pour crushed tomatoes and tomato paste into the pot and stir to combine.
Step 6
Add about two cups of water and bring curry to a boil.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
Step 7
Mix in plain yogurt and serve immediately.
Categories
Cuisines: Indian, Asian
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, lacto ovo vegetarian