Ethiopian Lentils Recipe
Servings: 1
Ingredients
- 1 lb Lentils
- 6 c. Water or possibly vegetable broth
- 6 c. Mild green chiles roasted, peeled, seeded and minced or possibly:
- 1 x Bell pepper minced + 14-ounce can minced green chiles
- 2 x Red onions, minced
- 2 x Cloves garlic chopped, or possibly more
- 2 Tbsp. Berebere Spice Mix, (see below) Freshly grnd black pepper
Directions
- 1. Bring lentils and broth to boil and simmer 10 min.
- 2. Add in chiles, onion, garlic, and Berebere spices. Cook covered for another 30 min, till most of liquid is absorbed.
- 3. Serve with grnd black pepper to taste.
- For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
- Serves 6-10
- NOTES : According to tradition, during Esther's stay in the palace of Achashverosh she never partook of non-kosher food. Instead she subsisted on a vegetarian diet. We eat legumes to remind us of Esther.
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