PCOS Vegetarian Ethiopian Recipes: Lunch - Vegetarian Ethiopian Soup
Nutrition per Serving
250
Calories
15g
Protein
30g
Carbs
10g
Fat
Grocery list: red lentils, large onion, garlic, berbere spice, vegetable broth, olive oil, salt. This recipe has a low GI due to the lentils.
Ingredients
1 cup red lentils (200g), 1 large onion (150g), 2 cloves garlic, 1 tbsp berbere spice, 2 cups vegetable broth (500ml), 1 tbsp olive oil, salt to taste
Instructions
1. Rinse lentils under cold water. 2. Chop onion and garlic. 3. Heat oil in a pot, add onion and garlic, sauté until golden. 4. Add berbere spice, stir for a minute. 5. Add lentils and broth, bring to a boil. 6. Reduce heat, simmer for 20 minutes. 7. Season with salt, serve hot.
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