Dish
Delele
Delele is made by cooking lentils until they are tender and then sautéing onions in oil until they are soft. The lentils and onions are then combined and seasoned with salt, pepper, and other spices, such as cumin and turmeric. It is usually served with injera, a traditional Ethiopian flatbread.
Origins and history
Delele is a traditional dish from Ethiopia, a country in East Africa. It is a popular dish among the Amhara people, who are one of the largest ethnic groups in Ethiopia.
Dietary considerations
This dish is high in protein and fiber, but it is also high in sodium due to the added salt. It is not suitable for those on a low-sodium diet.
Variations
There are many variations of this dish, some of which include the addition of other vegetables or spices. Some recipes also call for the use of different types of lentils.
Presentation and garnishing
Delele should be served hot and garnished with a sprig of fresh parsley.
Tips & Tricks
To reduce the sodium content of this dish, use low-sodium canned lentils and omit the added salt. You can also use fresh lentils instead of canned to reduce the sodium content even further.
Side-dishes
Injera, a traditional Ethiopian flatbread, is the perfect side dish for this meal.
Drink pairings
This dish pairs well with a light beer or a fruity red wine, such as a Pinot Noir or Beaujolais.
Delicious Delele recipes
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