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Ethiopian Lentils vegetarian 2 cup dried lentils; picked over and washed 6 cup water 3/4 cup anaheim green peppers; seeded and chopped 2 cup red onions; peeled, chopped 1/4 cup spiced butter 1 tablespoon grated fresh ginger 2 centiliter garlic; peeled, crushed 1 tablespoon berbere sauce 1 freshly ground black pepper to tast; e Boil the lentils in water for 5 mins. Drain, reserving liquid. In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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