Ministry of Curry · by Archana Mundhe★ 4.6 (36)
Ethiopian Spicy Lentil Stew - Instant Pot
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 22%
CARBS 31G55% OF CAL
7G FIBER2G SUGAR22G OTHER
FAT 8G33% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Ethiopian lentil stew seasoned with berbere spice blend, ginger, and garlic, cooked in a pressure cooker. It's warming, aromatic, and hearty enough to serve as a standalone meal.
mainethiopiansoupbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup split red lentils
- 2 tablespoons olive oil or ghee
- 1 medium red onion (diced)
- 1 teaspoon fresh ginger (grated)
- 4 cloves garlic (minced)
- 1 to 3 tablespoons berbere spice blend
- 1 teaspoon salt
- 2 to 3 cups water (divided)
- 2 tablespoons cilantro (chopped (optional))
- ½ lime
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 22%
CARBS 31G55% OF CAL
7G FIBER2G SUGAR22G OTHER
FAT 8G33% OF CAL
1G SAT7G 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
- 5m
- Cook
- 30m
- Sodium
- 590mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.