Naturally Ella · by Erin Alderson★ 3.6 (5)
Berbere Black Lentil Stew
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 40%
CARBS 63G63% OF CAL
25G FIBER18G SUGAR20G OTHER
FAT 10G23% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, spice-forward black lentil stew with Ethiopian berbere spice blend, tomatoes, and warm aromatics. Hearty and deeply flavored, served with yogurt and fresh cilantro.
mainethiopiansoupbeans🫕 dutch ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 1 medium yellow onion minced
- 1 tablespoon minced ginger minced
- 3 to 4 tablespoons Berbere Spice
- 1 cup uncooked black lentils
- 2 cups low-sodium vegetable broth
- 1 to 2 cups waters
- 1/2 cup tomato sauce
- Juice from 1/2 lemon plus extra for serving
- Salt to taste
- Yogurt for topping
- Cilantro for topping
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 40%
CARBS 63G63% OF CAL
25G FIBER18G SUGAR20G OTHER
FAT 10G23% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 832mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 194mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.