Recipe - Ethiopian Lentils

2 cup Dried lentils; washed
6 cup Water
Three fourths cup Anaheim green peppers;
seeded & chopped
2 cup Red onions; chopped
One fourth cup Ghee
1 tablespoon Grated fresh ginger
2 Garlic cloves; crushed
1 tablespoon 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 cup of the reserved liquid & the remaining
ingredients & bring to a simmer. Cook, covered, over low heat 3540 mins,
stirring occasionally to prevent sticking.

Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa
Greenwood
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998