ethiopian

Lentil Wat with Berbere and Niter Kibbeh

Name: Lentil Wat with Berbere and Niter Kibbeh
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 80 g brown lentils, dry; 28 g niter kibbeh (spiced clarified butter); 160 g yellow onion, finely chopped; 6 g garlic, minced; 6 g fresh ginger, grated; 18 g tomato paste; 10 g berbere spice blend; 15 g lemon juice; 2 g salt

This simmered dish pairs brown lentils, dry with niter kibbeh, berbere spice blend and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

78 g Carbohydrates

25 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g brown lentils, dry 282 kcal
28g niter kibbeh (spiced clarified butter) 201 kcal
160g yellow onion, finely chopped 64 kcal
6g garlic, minced 9 kcal
6g fresh ginger, grated 5 kcal
18g tomato paste 15 kcal
10g berbere spice blend 30 kcal
15g lemon juice 5 kcal
2g salt 0 kcal

Cooking instructions

brown lentils
Rinse the lentils. In a small pot, simmer lentils with water (about 500 ml) until just tender, 15 to 18 minutes; drain if needed.
niter kibbeh (spiced clarified butter)yellow onion
In the same pot, melt niter kibbeh over medium heat. Add onion and cook, stirring, until deeply softened, 8 to 10 minutes.
garlicfresh gingerberbere spice blend
Add garlic, ginger, and berbere; cook 30 seconds until fragrant.
brown lentilstomato paste
Stir in tomato paste and cook 1 minute. Add the cooked lentils and 120 ml water; simmer 5 minutes to thicken.
lemon juicesalt
Season with salt and stir in lemon juice. Rest 2 minutes and serve.