| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
|
Garlic cloves; crushed |
| 1 |
tb |
Berbere sauce |
|
|
Pepper; to taste |
INSTRUCTIONS
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 MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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