Ethiopian Mild Split Lentils Stew (Yemser Alicha)

• 1 cup lentils (split)
• 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
• 1 onion (thinly chopped)
• 5 1/2 cups water
• 1/4 teaspoon turmeric or 1/4 teaspoon curry
• 1/2 teaspoon fresh garlic or 1 teaspoon garlic powder
• 1/4 teaspoon ginger powder or 1 teaspoon fresh ginger root juice
• 1/4 teaspoon white pepper powder
• 1 hot green pepper (seeded, sliced)
• salt and black pepper

1. Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
2. Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
3. Meanwhile saute the onion with 1/2 cup of water and oil for 5 minutes or until tender.
4. To the cooked onion, add 1/2 cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
5. Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
6. Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
7. Some of the spices could be found in Ethiopian or Indian shops/groceries.

lentils, extra virgin olive oil, onion, water, turmeric, fresh garlic, ginger powder, white pepper, green pepper, salt

Taken from www.food.com/recipe/ethiopian-mild-split-lentils-stew-yemser-alicha-327834 (may not work)