Ethiopian Lentils

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Ethiopian Lentils

 

Serves 6-10

 

 

1 pound lentils

6 cups water or vegetable broth

 

6 cups mild green chiles roasted, peeled, seeded and chopped,

or

1 bell pepper chopped + 14-oz can chopped green chiles

2 red onions, chopped

2 cloves garlic minced, or more

2 tablespoons Berbere Spice Mix

Freshly ground black pepper

 

1. Bring lentils and broth to boil and simmer 10 minutes.

2. Add chiles, onion, garlic, and Berebere spices. Cook covered for another

30 minutes, until most of liquid is absorbed.

 

3. Serve with ground black pepper to taste.

 

For a vegetarian meal, these lentils are good with a dollop of yogurt, brown

rice and sliced tomatoes

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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