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

•    12 ounces cottage cheese
•    1/3 cup niter kebbeh
•    2 cloves garlic, finely chopped
•    1/4 teaspoon ground cardamom
•    Salt And pepper
•    2 pounds collard greens, chopped
•    2 medium chiles, finely chopped
•    1 tablespoon fresh ginger root, grated
•    1 teaspoon garlic, finely chopped
•    1/2 teaspoon ground cardamom
•    1/2 cup niter kebbeh
•    2 tablespoons onion, finely chopped

Directions

Mix in everything together excluding the collards and let sit at room temperature for 15 minutes.

Steam collards for approximately 20 minutes.

Add to rest of ingredients and mix thoroughly.

Maybe served separately or with greens in cottage cheese.

Serves 6