Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Lentils |
1 cup | Onions, chopped |
2 eaches | Garlic cloves, chopped |
¼ cup | Ghee |
1 tablespoon | Berbere, see recipe |
1 teaspoon | Ground cumin |
1 tablespoon | Sweet Hungarian paprika |
2 cups | Tomatoes, chopped |
¼ cup | Tomato paste |
1 cup | Vegetable stock |
1 cup | Green peas, fresh or frozen |
\N \N | Salt & pepper |
Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe.
Saute onions & garlic in the ghee till onions are just translucent.
Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering.
When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.
Serve with Injera bread or pita bread.
"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 10-27-94