Ethiopian Lentils
Yield
6 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
dried, washed |
|
| 6 | cups |
water
|
|
| ¾ | cup |
green bell peppers
seeded, chopped |
|
| 2 | cups |
red onion
chopped |
|
| ¼ | cup |
ghee (clarified butter)
or butter |
|
| 1 | tablespoon |
ginger
grated fresh |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
berbere
sauce |
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
dried, washed |
|
| 1.4 | l |
water
|
|
| 177 | ml |
green bell peppers
seeded, chopped |
|
| 473 | ml |
red onion
chopped |
|
| 59 | ml |
ghee (clarified butter)
or butter |
|
| 15 | ml |
ginger
grated fresh |
|
| 2 | each |
garlic cloves
crushed |
|
| 15 | ml |
berbere
sauce |
* |
| 1 | x |
black pepper
to taste |
*
|
Directions
Boil the lentils in water for 5 minutes.
Drain, reserving liquid.
In a 4 quart pot, sauté the peppers and onions in the ghee until the onions are tender.
Add the lentils, 4 cups of the reserved liquid and the remaining ingredients and bring to a simmer.
Cook, covered, over low heat 35 to 40 minutes, stirring occasionally to prevent sticking.
