Ethiopian Cuisine

Ingredients
• 2 cups dried lentils, washed
• 6 cups water
• 3/4 cup anaheim green peppers, seeded & chopped
• 2 cups red onions, chopped
• 1/4 cup ghee
• 1 tablespoon grated fresh ginger
• 2 each garlic cloves, crushed
• 1 tablespoon berbere sauce
• Pepper

Directions
Boil the lentils in water for 5 minutes. Drain and put aside liquid. In a 4 quart pot, sauté the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 cups of the reserved liquid & the remaining ingredients & bring to a simmer. Cover and cook over a low heat for 35 to 40 minutes, stirring occasionally to prevent sticking.

Serves 6