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Ethiopian Lentils

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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 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 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 Posted to the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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