Eritrean Lentils

Ingredients

 * 2 c Dried lentils; picked over-and washed
 * 6 c Water
 * 3/4 c Anaheim green peppers;-seeded and chopped
 * 2 c Red onions; peeled, chopped
 * 1/4 c Spiced butter
 * 1 tb Grated fresh ginger
 * 2 cl Garlic; peeled, crushed
 * 1 tb Berbere sauce
 * Freshly ground black-pepper to taste

Directions

 * 1) Boil the lentils in water for 5 mins.
 * 2) Drain, reserving liquid.
 * 3) In 4 quart saucepot, sauté the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid,  and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.