Mimi's Picture
    www.cyber-kitchen.com
     
    Cookbooks Plus
     
    Shop MimiMart for all your gift needs
     
    LYNX AND BETSIE USERS CLICK HERE
     
    The RecipeCircus
    FREE
    Recipe Web sites
    Search the RecipeCircus

    HOW TO FIND FOOD INFO ON THE WEB
     
    SEARCH MIMI'S
    CYBER KITCHEN
    RECIPE EXCHANGE BOARD
    SEARCH ARCHIVE

    COOKBOOK REVIEWS
    HOLIDAY CENTRAL
    SEND A CYBER GREETING CARD
     
    [an error occurred while processing this directive]
    Support our featured affiliate to keep our site free
     
    Donate Food
    Donate Food FREE
     
    Mimi's RECIPES
    RFCJ ARCHIVES
    SEARCH JEWISH
    FOOD ARCHIVE

    MIMI'S FOOD LINKS
    CATEGORIES

    What's New

        MIMI'S GUEST BOOK  
     
    E-MAIL TO MIMI

    printer friendly format  

    "This is also a hint to the fact that Achashverosh ruled all the way to 'Kush' --  that is, Ethiopia."
     

    Ethiopian Lentils

    Serves 6-10
     

  • 1 pound lentils
  • 6 cups water or vegetable broth

    •  
    •     6 cups mild green chiles roasted, peeled, seeded and chopped,

      •                 or
    •     1 bell pepper chopped + 14-oz can chopped green chiles
  • 2 red onions, chopped
  • 2 cloves garlic minced, or more
  • 2 tablespoons Berbere Spice Mix
  • Freshly ground black pepper

    •   1. Bring lentils and broth to boil and simmer 10 minutes.

    2. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.

    3. 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.

    All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.