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Lentils, Ethiopian (D/P, TNT)
Serves: 6 to 10

1 pound lentils
6 cups water or vegetable broth
6 cups mild green chilies roasted, peeled, seeded and chopped, or 1 bell pepper chopped plus 1 14-ounce can chopped green chilies
2 red onions, chopped
2 cloves garlic minced, or more
2 tbsp. Berbere spice mix
Black pepper, freshly ground

Bring lentils and broth to boil and simmer 10 minutes.

Add chilies, onion, garlic, and Berbere spice mix. Cook covered for another 30 minutes, until most of liquid is absorbed.

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.

Posted by Aliza Fischman

Nutritional Info Per Serving: N/A