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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! Ingredients:
3 cups dried lentils |
6 cups water |
1 large anaheim chili, seeded and chopped |
1 small white onion, chopped fine |
1/4 cup butter |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
1 tablespoon berbere, spice (ie. from victorian epicure) |
1 teaspoon black pepper |
Directions:
1. Boil the lentils in water for 5 minutes. Drain, reserving liquid.
2. In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
3. Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
4. Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.
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