Ethiopian Lentils Recipes

Steps:

• LENTILS:.
• Bring lentils and broth to boil and simmer 10 minutes.
• Add chiles, onion, garlic, and Berebere spices. 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 yogurt, brown rice and sliced tomatoes.
• BEREBERE SPICE MIX:.
• Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
• Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
• NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
• NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
• Yield: 6 to 10 servings.

Steps:

• Boil the lentils in water for 5 minutes Drain, reserving liquid.
• In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
• Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
• Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

Steps:

• Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
• Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
• Mix the dressing with the tomato, green onions and hot green pepper.
• Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.