Ingredients
- 2 c Dried lentils picked over -and washed
- 6 c Water
- 3/4 c Anaheim green peppers, seeded and chopped
- 2 c Red onions; peeled, chopped
- 1/4 c Spiced butter
- 1 tb Grated fresh ginger
- 2 cl Garlic; peeled, crushed
- 1 tb Berbere sauce, freshly ground black
- Pepper to taste
Servings:
Instructions
- Boil the lentils in water for 5 mins. Drain, reserving liquid.In 4 quart saucepot, sauté the Anaheim peppers and onions in thespiced butter until the onions are tender.Add the lentils, 4c of the reserved liquid, and the remainingingredients and bring to a simmer.Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
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