ETHIOPIAN LENTILS

Servings: 6
Ingredients:

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

Boil the lentils in water for 5 minutes. Drain, reserving liquid.
In a 4 qt pot, saute the peppers and onions in the ghee until the
onions are tender. Add the lentils, 4 c of the reserved liquid and the
remaining ingredients and bring to a simmer. Cook, covered, over low
heat 35-40 mins, stirring occasionally to prevent sticking.

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