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[[Image:image.jpg|right|thumb|]] |
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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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| − | *2 c Dried |
+ | *2 c Dried [[Lentils]]; picked over-and washed |
| − | *6 c |
+ | *6 c [[water]] |
| − | *3/4 c Anaheim green peppers;-seeded and chopped |
+ | *3/4 c Anaheim [[green peppers]];-seeded and chopped |
| − | *2 c |
+ | *2 c [[red onions]]; peeled, chopped |
| − | *1/4 c Spiced butter |
+ | *1/4 c Spiced [[butter]] |
| − | *1 tb Grated fresh ginger |
+ | *1 tb Grated [[fresh ginger]] |
| − | *2 cl |
+ | *2 cl [[garlic]]; peeled, crushed |
| − | *1 tb |
+ | *1 tb [[berbere]] sauce |
| − | *Freshly ground black-pepper to taste |
+ | *Freshly ground black-[[pepper]] to taste |
==Directions== |
==Directions== |
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| − | #Boil the |
+ | #Boil the [[Lentils]] in [[water]] for 5 mins. |
#Drain, reserving liquid. |
#Drain, reserving liquid. |
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| − | #In 4 quart saucepot, sauté the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the |
+ | #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. |
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[[Category:Eritrean Appetizers]] |
[[Category:Eritrean Appetizers]] |
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[[category:berbere Recipes]] |
[[category:berbere Recipes]] |
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| + | [[category:green pepper Recipes]] |
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| + | [[category:ginger Recipes]] |
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| + | [[category:red onion Recipes]] |
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| + | [[category:pepper Recipes]] |
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| + | [[category:berbere Recipes]] |
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| + | [[category:Lentil Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:pepper Recipes]] |
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| + | [[category:garlic Recipes]] |
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| + | [[category:Onion Recipes]] |
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| + | [[category:water Recipes]] |
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Revision as of 08:28, 14 June 2006
Description
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
- Boil the Lentils in water for 5 mins.
- Drain, reserving liquid.
- 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.