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Ethiopian Lentils Recipe
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2 c Dried lentils, washed 6 c Water 3/4 c Anaheim green peppers, -- seeded & chopped 2 c Red onions, chopped 1/4 c Ghee 1 tb Grated fresh ginger 2 ea Garlic cloves, crushed 1 tb 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.
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