"Recipe includes spice mix if you can't find it in the supermarkets."
6 cups water or 6 cups
mild green chilies, roasted peeled, seeded and chopped*
( See note)
red onions, chopped
garlic cloves, minced
( or more)
fresh ground black pepper
BEREBERE SPICE MIX (use 2 tablespoons)
2 teaspoons cumin seeds or 2 teaspoons
1 teaspoon cardamom seeds (shell off husks) or 1 teaspoon
( or ground)
( or powder)
( or powder)
8 whole cloves or 8
1 teaspoon black peppercorns or 1 teaspoon
freshly ground peppercorn
5 teaspoons red pepper flakes or 5 teaspoons
crumbled dried red peppers
grated fresh gingerroot
( or 1/2 teaspoon dried)
( can use hot)
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.
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Ethiopian Lentils With Berebere Spice Mix (cont.)