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Ethiopian   -   Ethiopian Lentils   adapted from unknown

  • 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
Directions 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
Serves 6
Time to Make 0:00

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