1. Bring lentils and broth to boil and simmer 10 minutes.
"This is also a hint to the fact that Achashverosh ruled all
the way to 'Kush' -- that is, Ethiopia."
1 pound lentils
6 cups water or vegetable broth
6 cups mild green chiles roasted, peeled, seeded
1 bell pepper chopped + 14-oz can chopped green chiles
2 red onions, chopped
2 cloves garlic minced, or more
2 tablespoons Berbere
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.