"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

 

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.