Ethiopian Lentils

Serves: 6

Ingredients:

• 2-cups Dried lentils; picked over and washed
• 6-cups Water
• 3/4-cups Anaheim green chili peppers; seeded and chopped
• 2-cups Red onions; peeled and chopped
• 1/4-cups Spiced butter or butter with ~1/8th tsp. ground Allspice
• 1-Tbsp Grated, fresh ginger
• 2-cloves Garlic; peeled and crushed
• 1-Tbsp Berbere
• Freshly ground black-pepper to taste

Boil the lentils in water for 5 minutes.  Drain, reserving liquid.

In 4 quart saucepot, sauté the Anaheim chili's and onions in the spiced butter until the onions are tender.

Add the lentils, 4 cups of the reserved liquid, and the remaining ingredients.  Bring to a simmer.

Cook, covered, over low heat, 35-40 minutes, stirring occasionally to prevent sticking.

Enjoy with fresh, warm, sourdough Injera.

Spiced Butter

This spicy butter is an ingredient in many African Dishes

• 1/2-cup butter, softened
• 1/4-teaspoon allspice

Mix well.  Cover, store until needed.

Berbere

This is a fragrant and delicious African Spice Blend built around Paprika.  It is the traditional Ethiopian seasoning for lentils and beans.  You can use it with just about any combination of vegetables, whole-grains, and legumes.

• 3-Tbsp sweet paprika
• 2-tsp ground cumin
• 1-tsp ground cinnamon
• 1-tsp ground turmeric
• 1-tsp ground ginger
• 1-tsp ground coriander
• 1-tsp ground nutmeg
• 1/2-tsp ground cloves
• 1/2-tsp cayenne pepper, or to taste

Directions:

Mix all ingredients together in a small bowl.  Store in an airtight container.

Yield: About 1/4 cup, Calories: 12 per Tbls., Fat: 1g, fiber 1g.