ethiopian

Lentil and Tomato Wot with Fenugreek and Paprika

Name: Lentil and Tomato Wot with Fenugreek and Paprika
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 107 g brown lentils, dry; 131 g yellow onion, finely chopped; 7 g garlic, minced; 205 g diced tomatoes, canned; 17 g olive oil; 4 g sweet paprika; 0.93 g ground fenugreek; 19 g lemon juice; 2 g salt; 0.93 g black pepper; 299 g water

This simmered dish pairs brown lentils, dry with sweet paprika, ground fenugreek and yellow onion, finely 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

95 g Carbohydrates

19 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

107g brown lentils, dry 377 kcal
131g yellow onion, finely chopped 52 kcal
7g garlic, minced 10 kcal
205g diced tomatoes, canned 37 kcal
17g olive oil 150 kcal
4g sweet paprika 12 kcal
1g ground fenugreek 3 kcal
19g lemon juice 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal
299g water 0 kcal

Cooking instructions

brown lentils
Rinse the lentils and drain.
yellow onionolive oil
Heat the oil in a saucepan over medium. Add the onion and cook until soft and golden, 8-10 minutes.
garlicsweet paprikaground fenugreekblack pepper
Add garlic, paprika, fenugreek, and black pepper; stir 30 seconds.
brown lentilsdiced tomatoeswater
Add lentils, diced tomatoes, and water. Bring to a simmer and cook until lentils are tender and the sauce thickens, 20-25 minutes.
lemon juicesalt
Season with salt and finish with lemon juice. Rest 2 minutes before serving.