Good for:
Plant based
Four
of your five-a-day
World food:
African, Ethiopian
Nutrition per serving
Calories (kcal)
406
Fat (g)
16.0
Carbs (g)
50.0
Protein (g)
13.0
Salt (g)
0.5
Sugar (g)
6.0
Ingredients
4
tbsp
Olive Oil
1
Cup
White Onion (Diced)
1
Cup
Carrot (Diced)
1
Cup
Celery (Diced)
4
Dash
Sea Salt
4
Dash
Black Pepper
2
Cup
Lentils (Canned, rinsed and drained)
6
tsp
Berbere Spice
1
Water ((Bottled))
1
Cup
Elbow Macaroni (Whole wheat)
1
Cup
Parsley
Method
- In a large pot, add olive oil. Add and saute onions, carrots, and celery until softened. Season with
salt and pepper. - Add in your lentils and then your Berbere spice. Top with water, bring to a boil.
- Then, add in your macaroni. Stir occasionally, and remove the pot from heat once the pasta has
fully cooked and the dish has become thick and creamy. - Mix in some freshly chopped parsley and cool for about 5 minutes before serving.
