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 Ethiopian - Ethiopian Lentils
adapted from unknown
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Description
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Ingredients
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- 2 Cups Dried lentils -- washed
- 6 Cups Water
- 3/4 Cup Anaheim green peppers -- - seeded & chopped
- 2 Cups Red onions -- chopped
- 1/4 Cup Ghee
- 1 Tablespoon Grated fresh ginger
- 2 Each Garlic cloves -- crushed
- 1 Tablespoon Berbere sauce
- Pepper -- to taste
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Directions
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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
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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