Ingredients
- 2 lentils (dried)
- 2 garlic (cloves)
- 1,400 ml water
- 240 gr onions (red)
- 100 gr anaheim green peppers
- 50 gr ghee
- 16 gr ginger (grated fresh)
- 16 ml berbere sauce
Pepper, to taste Boil the lentils in water for 5 minutes. Drain, reserving liquid. In a 4 litre pot, saute the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
