Ingredients:
2 cups dried lentils, picked over and washed
6 cups water
3/4 cup anaheim chilies, seeded and chopped
2 cups red onions, peeled and chopped
1/4 cup spiced butter
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and crushed
1 tablespoon berbere, sauce
fresh ground black pepper, to taste
Directions:
Boil the lentils in water for 5 minutes 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.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.