Ethiopian Lentil Butter Recipe

Name: Ethiopian Lentil Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked lentils; 1/2 tsp. salt; 2-1/4 cup water; 1 tbsp. olive oil; 6 green onions, sliced; 1 sm. clove garlic, minced; 1-1/2 tbsp. parsley; 1 dash cayenne; 1 dash turmeric; 1/4 cup water, as needed

Servings: persons

1
Combine water, lentils, and salt in a pot.
2
Cook until lentils are soft.
3
Drain, reserving stock.
4
Heat oil in skillet and saute onions and garlic until onions are translucent.
5
Add parsley and spices and cook another minute.
6
Set aside.
7
Combine lentils, cooking water and onion mixture in a food processor, adding more water a tbsp.
8
at a time as needed until the mixture reaches spreadable consistency.
9
Refrigerate a few hours before serving.
10
Spread on whole grain crackers or use as a vegetable dip.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup uncooked lentils, 1/2 tsp. salt, 2-1/4 cup water, 1 tbsp. olive oil, and more.

Yes, Ethiopian Lentil Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Lentil Butter

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