Title: Ethiopian Lentils
Categories: Entree African Ethnic Vegetarian
Yield: 6 Servings
| 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 | | Garlic cloves, crushed |
| 1 | tb | Berbere sauce |
| | | 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.