| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian, Ethnic |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1 |
c |
Onions, chopped |
| 2 |
|
Garlic cloves, chopped |
| 1/4 |
c |
Ghee |
| 1 |
tb |
Berbere |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Sweet Hungarian paprika |
| 2 |
c |
Tomatoes, chopped |
| 1/4 |
c |
Tomato paste |
| 1 |
c |
Vegetable stock |
| 1 |
c |
Green peas, fresh or frozen |
|
|
Salt & pepper |
INSTRUCTIONS
Rinse & cook lentils. when done, drain & set aside. Reserve stock for
later in the recipe.
Saute onions & garlic in the ghee till onions are just translucent. Add
berbere, cumin & paprika. Saute for a few minutes longer, stirring
occasionally to prevent anything from burning. Mix in tomatoes & tomato
paste. Simmer 10 minutes. Add stock & continue simmering.
When lentils are cooked, mix them into the saute. Add green peas & cook
another 5 minutes. Add salt & pepper to taste.
Serve with Injera bread or pita bread.
"Sundays at Moosewood Restaurant"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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