Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
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. Serves 6-10 NOTES : According to tradition, during Esthers stay in the palace of Achashverosh she never partook of non-kosher food. Instead she subsisted on a vegetarian diet. We eat legumes to remind us of Esther. Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
