ETHIOPIAN LENTILS2 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
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