Ethiopian Lentils

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.