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
Boil the lentils in water for 5 mins.
Drain, reserving liquid.
In 4 quart saucepot, saute the Anaheim peppers and onions in the
spiced butter until the onions are tender.
Add the lentils, 4c 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.
