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Directions: Rinse & cook lentils. when done, drain & set aside. Reserve stock for
later in the recipe.
Saute onions & garlic in the ghee till onions are just translucent. Add
berbere, cumin & paprika. Saute for a few minutes longer, stirring
occasionally to prevent anything from burning. Mix in tomatoes & tomato
paste. Simmer 10 minutes. Add stock & continue simmering.
When lentils are cooked, mix them into the saute. Add green peas & cook
another 5 minutes. Add salt & pepper to taste.
Serve with Injera bread or pita bread.
"Sundays at Moosewood Restaurant"
| Ingredients:
1 Cup(s) Lentils
1 Cup(s) Onions, chopped
2 Garlic cloves, chopped
1/4 Cup(s) Ghee
1 Tablespoon(s) Berbere
1 Teaspoon(s) Ground cumin
1 Tablespoon(s) Sweet Hungarian paprika
2 Cup(s) Tomatoes, chopped
1/4 Cup(s) Zucchini,chopped
1 Cup(s) Vegetable stock
1 Cup(s) Green peas, fresh or frozen |
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