| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Ethiopian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils |
| 6 |
c |
Water or vegetable broth |
| 6 |
c |
Mild green chiles roasted; peeled, seeded and chopped or: |
| 1 |
|
Bell pepper chopped + 14-oz can chopped green chiles |
| 2 |
|
Red onions; chopped |
| 2 |
|
Cloves garlic minced; or more |
| 2 |
tb |
Berebere Spice Mix; (see below) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. Bring lentils and broth to boil and simmer 10 minutes.
2. Add chiles, onion, garlic, and Berebere spices. Cook covered for another
30 minutes, until most of liquid is absorbed.
3. Serve with ground black pepper to taste.
For a vegetarian meal, these lentils are good with a dollop of yogurt,
brown rice and sliced tomatoes.
Serves 6-10
NOTES : According to tradition, during Esther's stay in the palace of
Achashverosh she never partook of non-kosher food. Instead she subsisted on
a vegetarian diet. We eat legumes to remind us of Esther.
Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”