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4 Serves
80 Mins
Prepare all vegetables by washing and chopping the onions, garlic, and greens. Heat the olive oil in a large pot over medium heat.
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GeorgianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
585 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Sauté the onions and garlic in the olive oil until softened. Add the lentil and vegetable components, stirring to coat them in the aromatics.
Add water or stock as needed to simmer the stews. Season the dishes with salt and pepper to taste, allowing them to cook until tender.
Arrange the various stews on a large platter lined with injera bread and serve immediately while hot.
5
g36
g12
g
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Ethiopian