2 cup Dried lentils, washed
6 cup Water
3/4 cup Anaheim green peppers, - seeded & chopped
2 cup Red onions, chopped
1/4 cup Ghee
1 tbsp Grated fresh ginger
2 Garlic cloves, crushed
1 tbsp Berbere sauce
Pepper, to taste
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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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