Red Lentils

Last night my sister was here, and we always cook an international feast together. This time we cooked from the Mennonite cookbooks--I made Ethiopian Red Lentil Bowl from Simply in Season and she made Curried Peas and Potatoes from Extending the Table. A nice mix, combined with rice and raita. The red lentils were wonderful, cooked slowly with half a head of garlic, an onion and a few spices (ginger, paprika, black pepper). The recipe made it sound like a soup but it was more like a wat that you would eat at an Ethiopian restaurant. Definitely a recipe I will repeat!