Ingredients
1 1/2 cup lentils
4 tbl Ethiopian spiced oil
(or regular cooking oil)
1/2 cup chopped onions
1/4 tsp mashed peeled ginger root
1/4 tsp mashed garlic
Salt to taste
7 cup water

Directions
Wash lentils thoroughly and let drain. Heat the oil to low in a large saucepan and add the onion. Saute at a low heat, stirring constantly, so that the onion doesn’t turn color, but rather becomes transparent. This takes some time – 10 minutes or so.

Add the mashed garlic and ginger and continue cooking on low for about 5 minutes. Then add the lentils, turn the heat up just a little bit, and cook, stirring, for 5 more minutes.
Add 7 cups of warm water, bring to a boil, then boil on medium heat for 20 to 25 minutes. Season to taste with salt.

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