I went to Ethiopia this month! Through Regional Recipes, we get to go to a new country every month.
So I found this recipe and thought it sounded great! It called for fenugreek. I had never heard of it. This isn't something you can get at your local grocery store. So there is an Indian market not too far and we found it there. We got a 7 oz. bag for $1.29. Very cheap. I did have to laugh when I looked at it though.
I found it humorous that we put Meth Powder in this meal. Maybe that's why it was so good. Sorry, weird sense of humor.
I didn't know what fenugreek was but according to reviews it was "essential" for the dish. So I get all the spices together and start cooking and realize it smells just like curry. So I look at my jar of curry and the second ingredient is fenugreek. I didn't know curry was a blend of a whole bunch of spices (most of which are in this dish). Shows how much I know about spices. So moral of the story, if you sub curry for the fenugreek you'll be fine.
I still say it's fun to say we had meth powder in our dinner though. :-)
I think this was supposed to be a stew but we cooked most of the liquid out. According to my research on Ethiopian Cuisine, they often don't use utensils and they scoop their food with injera, a sourdough flatbread. I wasn't motivated enough to make injera. So we super Americanized this and served it on a tortilla. If anyone knows me, they know that we eat almost everything on a tortilla. It was delicious and super low calorie!
I also think this would be great served on top of a curry rubbed grilled chicken. Either way I am super glad I went to Ethiopia and I for sure will be making this again!
Ethiopian Lentils with Sweet Potatoes Recipe
1 large onion, diced
6 garlic cloves, minced
2 tsp. fresh ginger, minced
2 medium sweet potatoes, diced
1/2 red sweet pepper, diced
1/2 cup lentils
2 tbsp. tomato paste
2 1/4 cups water
1 1/2 tsp. paprika
1 tsp. ground coriander
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground fenugreek (or curry)
1/2 tsp. ground ginger
2 tbsp. soy sauce
Saute onion, garlic, ginger and sweet potatoes in olive oil at medium heat for about 5 - 7 minutes. Add the red pepper and saute for another minute or two. Add the lentils, tomato paste and water. Bring to a boil. Add the spices. Lower heat and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water is absorbed. Add soy sauce and pepper to taste.
Total calories = 708 calories
6 servings = 118 calories per serving
2 - 100 calorie whole wheat tortillas with Ethiopian Lentils & Sweet Potatoes = 436 calorie dinner
Calories calculated from calorieking.com. Some numbers are approximate and rounded.