Yield: 6 servings
|2 cups||Dried lentils, washed|
|¾ cup||Anaheim green peppers, seeded & chopped|
|2 cups||Red onions, chopped|
|1 tablespoon||Grated fresh ginger|
|2 eaches||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 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