1 c Lentils

1 c Onions, chopped

2 Garlic cloves, chopped

1/4 c Ghee

1 tb Berbere

1 ts Ground cumin

1 tb Sweet Hungarian paprika

2 c Tomatoes, chopped

1/4 c Tomato paste

1 c Vegetable stock

1 c Green peas, fresh or frozen

Salt & pepper Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. "Sundays at Moosewood Restaurant"