Friday, July 10, 2009

Ethiopian Lentils

Ethiopian Lentils

1 lb Lentils
6 c Water or vegetable broth
1 Bell pepper chopped
4-oz can chopped green chiles
2 Red onions; chopped
2 Cloves garlic minced; or more
1/8 tsp ground allspice
1/4 tsp ground cardamom
Pinch ground cloves
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp. turmeric
1/8 tsp. ginger
1/4 tsp. fungreek
Dash nutmeg
2 tsp. red wine vinegar
Freshly ground black pepper

Bring lentils and broth to boil and simmer 10 minutes.

Add onion, garlic, pepper, chilies, spices, and vinegar. Cook covered for another 30 minutes, until most of liquid is absorbed.

Serve with ground black pepper to taste.

For a vegetarian meal, these lentils are good with a dollop of greek yogurt and brown rice.

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