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Recipes Around the World International Vegetarian Union
Ethiopian Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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Ethiopian Lentils

  • 2 Cups Dried lentils -- washed
  • 6 Cups Water
  • 3/4 Cup Anaheim green peppers -- - seeded & chopped
  • 2 Cups Red onions -- chopped
  • 1/4 Cup vegetable oil
  • 1 Tablespoon Grated fresh ginger
  • 2 Each Garlic cloves -- crushed
  • 1 Tablespoon 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 oil 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.

Jeff Smith, "Frugal Gourmet On Our Immigrant Ancestors" Posted by Lisa Greenwood

serves 4