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@@@@@ Now You're Cooking! Export Format Ethiopian Lentils none 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 ** Exported from Now You're Cooking! v5.57 ** |
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