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11Ingredients
50Minutes
280Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 yellow onion (medium, minced)
- 1 Tbsp. minced ginger (minced)
- 4 Tbsp. Berbere spice
- 1 cup black lentils (uncooked)
- 2 cups low sodium vegetable broth
- 1/2 cup tomato sauce
- 1/2 lemon (plus extra for serving)
- salt (to taste)
- yogurt (for topping)
- cilantro (for topping)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol15mg5% |
Sodium1000mg42% |
Potassium940mg27% |
Protein8g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber10g40% |
Sugars18g |
Vitamin A120% |
Vitamin C70% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
W 6 years ago
Brilliantly simple and delicious recipe ! I added 3 or 4 fresh, crushed garlic cloves as well ('cos we love it), used 3 cups water instead of broth and as I only had a box of passata I used that instead if the tomato puree. Only used 2 tablespoons of berbere spice and that was hot enough for us (we love our food spicy). The only other adjustment I made was to stir in a little butter at the end and serve it topped with a little chopped fresh tomatoes. We had it topped with lemon juice and chopped coriander leaves. This was so easy to make and reminded me of Dhall Maakhani.