ETHIOPIAN LENTILS

2 cups dried lentils, washed
6 cups water
3/4 cup Anaheim green peppers, seeded and chopped
2 cups chopped red onions
1/4 cup ghee
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
1 tablespoon berbere sauce
ground black pepper (to taste)

Boil the lentils in water for 5 minutes. Drain, reserving liquid.

In a 4 quart pot, saute the peppers and onions in the ghee until the onions are tender.

Add the lentils, 4 cups of the reserved liquid and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 minutes, stirring occasionally to prevent sticking.

Servings: 6
Source: Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith