Ethiopian Lentil Curry
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 masala
1 tablespoon amchar masala
brown lentils
1 cup brown lentils
crushed tomatoes
1 can crushed tomatoes
cauliflower head, cut into bite size pieces
1 cauliflower head, cut into bite size pieces
garlic cloves, minced
2 garlic cloves, minced
onion, diced
1 onion, diced
frozen peas
2 cups frozen peas
plain yogurt (optional)
1/4 cup plain yogurt (optional)
masala molida, also known as berbere
2 tablespoons masala molida, also known as berbere
tomato paste
1 can tomato paste
vegetable oil
2 tablespoons vegetable oil