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| What You Need: |
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2 cups dried lentils, picked over and washed
6 cups water
¾ cup seeded and chopped Anaheim green peppers
2 cups peeled and chopped red onions
¼ cup Spiced Butter
1 tablespoon grated fresh ginger
2 cloves garlic, peeled and crushed
1 tablespoon Berbere Sauce
Freshly ground black pepper to taste
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| How To Cook: |
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1. Boil the lentils in the water for 5 minutes. Drain, reserving the liquid.
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2. In a 4-quart saucepot saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
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3. Add the lentils, 4 cups of the reserved liquid, and the remaining ingredients and bring to a simmer.
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4. Cook, covered, over low heat 35 to 40 minutes, stirring occasionally to prevent sticking.
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