Ethiopian Lentils

Photo: flickr user Rob!

Ingredients

2 cups Dried lentils, washed

6 cups Water

cup Anaheim green peppers, seeded & chopped

2 cups Red onions, chopped

cup Ghee

1 tablespoon Grated fresh ginger

2 Garlic cloves, crushed

1 tablespoon Berbere sauce

Pepper, to taste

Preparation

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.

Greenwood