ethiopian

Red Lentil and Collard Green Stew with Garlic Oil

Name: Red Lentil and Collard Green Stew with Garlic Oil
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 102 g split red lentils, dry; 20 g olive oil; 129 g yellow onion, chopped; 9 g garlic, minced; 17 g tomato paste; 129 g collard greens, thinly sliced; 14 g lemon juice; 1 g salt; 0.92 g black pepper; 481 g water

This simmered dish pairs split red lentils, dry with garlic, minced, collard greens, thinly sliced and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

89 g Carbohydrates

21 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

102g split red lentils, dry 359 kcal
20g olive oil 177 kcal
129g yellow onion, chopped 52 kcal
9g garlic, minced 13 kcal
17g tomato paste 14 kcal
129g collard greens, thinly sliced 26 kcal
14g lemon juice 4 kcal
0.69 tsp (1g) salt 0 kcal
0.46 tsp (1g) black pepper 2 kcal
481g water 0 kcal

Cooking instructions

split red lentilswater
Rinse the lentils until the water runs mostly clear.
olive oilyellow onion
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, 6 minutes.
garlictomato paste
Stir in garlic and tomato paste; cook 1 minute to caramelize slightly.
split red lentilswater
Add lentils and water; bring to a boil, then lower to a simmer.
split red lentilscollard greens
Simmer 12 minutes, then add collard greens. Continue simmering until lentils are tender and stew is thick, 8 to 10 minutes.
lemon juicesaltblack pepper
Season with salt and black pepper, then finish with lemon juice.