Ingredients

• 1 tbsp Berebere sauce
  (this is an Ethiopian spice mixture. Several sites have recipes,
  here's one: http://www.recipezaar.com/140767)
• 2 cups red lentils - washed (this can also be done with yellow split peas)
• 4 cups Water
• 3/4 cup green capsicum, chopped
• 1 Red onion - chopped
• 1 jalapeno or other chile, finely diced
• 1 tablespoon Grated fresh ginger
• 2+ Garlic cloves - crushed
• olive oil
• salt
• pepper

Method

1. Heat olive oil over medium high heat. If using a non-stick skillet, you only need about a teaspoon. Otherwise, about a tablespoon.
2. Add onions. Saute until soft, about 5 minutes.
3. Add capsicum, chile, and garlic. Saute for a few minutes until garlic is golden brown.
4. Add berebere sauce and stir. Saute for 1 minute.
5. Add lentils, a pinch of salt, and stir to coat. Add water.
6. Bring to a boil, then reduce heat to medium low. Cook until lentils are tender, about 20 minutes.
7. Add salt and pepper to taste.

Can be served with Ethiopian Greens as pictured.