Ethiopian lentils
Yield: 6 Servings
Ingredients:
- 2 c Dried lentils washed
- 6 c Water
- 3/4 c Anaheim green peppers -- seeded & chopped
- 2 c Red onions chopped
- 1/4 c Ghee
- 1 tb Grated fresh ginger
- 2 ea Garlic cloves crushed
- 1 tb Berbere sauce
Instructions:
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.
