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4 Serves
103 Mins
14 g
40 g
13 g
Finely dice the yellow onion and mince the garlic cloves using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Yellow Onion
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
102 µg / 400 µgCalcium
94 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
1108 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
9 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onions to the pot and sauté until soft and translucent, then stir in the minced garlic and cook until fragrant.
Stir in the red lentils, vegetable broth, and the required berbere spice blend, ensuring the lentils are well coated.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer until the lentils are tender and have absorbed most of the liquid.
Season the stew with salt and black pepper to taste, then serve hot.
Minced Garlic
Olive Oil
Red Lentils
Vegetable Broth
Berbere spice blend
Salt
Black Pepper
Vitamin A
24 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
102 µg / 400 µgCalcium
94 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33
g26
g10
g
Filipino
HonduranZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g