Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Ethiopian lentils   Yield: 6 Servings   2 c Dried lentils washed      6 c Water 3/4 c Anaheim green peppers -- seeded & chopped      2 c Red onions chopped 1/4 c Ghee      1 tb Grated fresh ginger 2 ea Garlic cloves crushed      1 tb Berbere sauce  Pepper to taste Boil the lentils in water for 5 minutes. Drain reserving liquid. In a 4 qt pot saute the peppers & onions in the ghee until the onions are tender. Add the lentils 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook covered over low heat 35-40 mins stirring occasionally to prevent sticking.