Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newsfeed.wirehub.nl!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Ethiopian Lentils Followup-To: rec.food.cooking Date: 12 May 2000 20:09:34 -0600 Organization: www5 Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200005120731312.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41881 Ethiopian Lentils 2 cups Dried lentils; picked over and washed 6 cups Water 3/4 cups Anaheim green peppers;seeded and chopped 2 cups Red onions; peeled, chopped 1/4 cup Spiced butter 1 tablespoon Grated fresh ginger 2 centiliters Garlic; peeled, crushed 1 tablespoon Berbere sauce Freshly ground black pepper to taste Boil the lentils in water for 5 mins. Drain, reserving liquid. In 4 quart sauce pot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4 cup 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. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.