Ethiopian Lentils
Ingredients
- 2 c Dried lentils; picked over -and washed
- 6 c Water
- 3/4 c Anaheim green peppers; -seeded and chopped
- 2 c Red onions; peeled chopped
- 1/4 c Spiced butter
- 1 tb Grated fresh ginger
- 2 cl Garlic; peeled crushed
- 1 tb Berbere sauce
- Freshly ground black -pepper to taste
Instructions
-
Boil the lentils in water for 5 mins. Drain, reserving liquid.
-
In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.