Ethiopian lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried lentils, washed |
| 6 | cups | Water |
| ¾ | cup | Anaheim green peppers, seeded & chopped |
| 2 | cups | Red onions, chopped |
| ¼ | cup | Ghee |
| 1 | tablespoon | Grated fresh ginger |
| 2 | eaches | Garlic cloves, crushed |
| 1 | tablespoon | Berbere sauce |
| Pepper, to taste | ||
Directions
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
Submitted By MARK SATTERLY On 10-27-94
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