Ethipoian Red Lentil Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.9
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.8 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 9.6 g
  • Protein: 16.5 g

View full nutritional breakdown of Ethipoian Red Lentil Curry calories by ingredient


Introduction

The recipe calls for tomato sauce and water. I blended a large can of tomatoes (leaving a few chunks) instead. It has more liquid, so I left out the water as well.

Play with the seasoning. I used more cumin and paprika. Have fun! The recipe calls for tomato sauce and water. I blended a large can of tomatoes (leaving a few chunks) instead. It has more liquid, so I left out the water as well.

Play with the seasoning. I used more cumin and paprika. Have fun!
Number of Servings: 6

Ingredients

    1 yellow onion, chopped
    2 tbsp vegetable oil
    3 tbsp ginger, minced
    3 cloves garlic, minced
    2 1/2 medium sweet potatoes, 1/2 inch dice
    1 red pepper, roasted and diced
    1 1/2 cups lentils
    2 cups tomato sauce
    1 cup water
    1 1/2 tsp cinnamon
    1/2 tsp cumin
    1 tsp allspice
    2 tsp paprika
    2 tsp ginger
    Salt and pepper to taste

Directions

In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.

Add the ginger and garlic and saute until fragrant, about a minute.

Stir in the lentils, spices, tomato sauce, roasted pepper, and water.

Cook on medium low for 35-40 minutes, or until the sweet potatoes and lentils are soft. Add more water if the mixture becomes too thick.

Serving Size: Makes 6 1.75 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BUUKWORM14.