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1 cup lentils
1 cup onions, chopped
2 garlic cloves, chopped
1/4 cup ghee
1 tbs berbere
1 tsp ground cumin
1 Tbs sweet Hungarian paprika
2 cups chopped tomatoes
1/4 cup tomato paste
1 cup vegetable stock
1 cup green peas, fresh or frozen
Salt & pepper
1. Rinse and cook lentils. When done, drain and set
aside. Reserve stock for later in the recipe.
2. Saute onions and garlic in the ghee until onions are
just translucent.
3. Add berbere, cumin and paprika. Saute for a few minutes
longer, stirring occasionally to prevent burning.
4. Mix in tomatoes and tomato paste. Simmer 10 minutes.
5. Add stock & continue simmering.
6. Mix cooked lentils into the saute.
7. Add green peas and cook another 5 minutes.
8. Add salt and pepper to taste.
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