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.