Categories: Sauces, Vegetarian, Vegetables 
      Yield: 4 servings 
  
    1/3 c  Onion; chopped 
      2 cl Garlic; finely chopped 
      1 tb Corn oil 
      1 c  Red lentils; soaked, 
           -cooked, drained, mashed 
    1/2 ts Ground tumeric 
    1/2 ts Salt 
      3 ts Hot green pepper; finely 
           -chopped 
      1 c  Water 
  
  Misr Allecha is a spiced red lentil puree. 
   
  Soak lentils for one hour.  Cook for 1/2 hour.  Drain.  Mash and set 
  aside. 
   
  In dry pan over moderate low heat, stir fry the onion and garlic for 2 
  minutes.  Add the oil and stir fry for 1 minute more. 
   
  Add the mashed lentils, tumeric, salt and chili.  Mix well.  Add the 
  water and cook for 3-4 mins longer to reduce the mixture to a thick, 
  red, well spiced puree. 
   
  Serve warm with Injeera.