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Ethiopian Lentils ethnic, main dish, vegetarian 2 cup dried lentils, washed 6 cup water 3/4 cup anaheim green peppers, - seeded & c; hopped 2 cup red onions, chopped 1/4 cup ghee 1 tablespoon grated fresh ginger 2 each garlic cloves, crushed 1 tablespoon berbere sauce 1 pepper, to taste Boil the lentils in water for 5 minutes. Drain, reserving liquid. In a 4 qt pot, saute the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking. Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa Greenwood Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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