Misr Allecha

1/3 c Onion; chopped

2 cl Garlic; finely chopped

1 tb Corn oil

1 c Red lentils; soaked,

-cooked, drained, mashed 1/2 ts Ground tumeric

1/2 ts Salt

3 ts Hot green pepper; finely

-chopped 1 c Water

is a spiced red lentil puree. Soak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more. Add the mashed lentils, tumeric, salt and chili. Mix well. Add the water and cook for 3-4 mins longer to reduce the mixture to a thick, red, well spiced puree. Serve warm with Injeera.