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Ethiopian, stew

Ethiopian Lentil Stew

(Saveur, April, 2008)

The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
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Ethiopian-Spiced Chicken Stew

(EatingWell, January/February, 2012)

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