
Ethiopian Lentil Curry
Ready in : 75 mins
If you have approximately 1 hour and 15 minutes to spend in the kitchen, Ethiopian Lentil Curry might be an excellent gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 16g of protein, 6g of fat, and a total of 285 calories. For $1.45 per serving, you get a main course that serves 6. If you have onion, peas, vegetable oil, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent.
Ingredients

amchar masala
1 tablespoon

brown lentils
1 cup

canned tomatoes
1 can

cauliflower head
1

garlic cloves
2

onion
1

peas
2 cups

yogurt
0.25 cup

masala molida
2 tablespoons

tomato paste
1 can

vegetable oil
2 tablespoons
Cooking in Steps
-
1In a large pot heat oil over medium heat.
cooking oil
pot -
2Add onions and saut until translucent.
onion
-
3Add minced garlic and continue to saut for another minute.
minced garlic
-
4Combine cauliflower, peas and lentils in the pot, sprinkle with amchar massala and massala molida and saut for 5 minutes.
cauliflower
lentils
peas
pot -
5Pour crushed tomatoes and tomato paste into the pot and stir to combine.
crushed tomatoes
tomato paste
pot -
6Add about two cups of water and bring curry to a boil.Reduce heat, cover, and simmer on low until lentils are tender; about an hour.
lentils
water
-
7Mix in plain yogurt and serve immediately.
plain yogurt