Ethiopian Lentils

• 2 Cups Dried lentils -- washed
• 6 Cups Water
• 3/4 Cup Anaheim green peppers -- - seeded & chopped
• 2 Cups Red onions -- chopped
• 1/4 Cup vegetable oil
• 1 Tablespoon Grated fresh ginger
• 2 Each 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 oil 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

serves 4