Title: Ethiopian lentils
 Categories: Vegetarian
      Yield: 6 Servings
 
      2 c  Dried lentils; picked over
           -and washed
      6 c  Water
    3/4 c  Anaheim green peppers;
           -seeded and chopped
      2 c  Red onions; peeled, chopped
    1/4 c  Spiced butter
      1 tb Grated fresh ginger
      2 cl Garlic; peeled, crushed
      1 tb Berbere sauce
           Freshly ground black
           -pepper to taste
 
  Boil the lentils in water for 5 mins. 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.