Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Dried lentils, washed |
6 cups | Water |
¾ cup | Anaheim green peppers, seeded & chopped |
2 cups | Red onions, chopped |
¼ cup | Ghee |
1 tablespoon | Grated fresh ginger |
2 eaches | Garlic cloves, crushed |
1 tablespoon | Berbere sauce |
\N \N | 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 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.
Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa Greenwood
Submitted By MARK SATTERLY On 10-27-94