Yemiser W'et (Ethiopian spicy lentil stew)

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Yemiser W'et (Ethiopian spicy lentil stew)

1 c Dried brown lentils

1 c Onion; finely chopped

2 Cloves garlic; minced

1/4 c Niter Kebbeh

1 tsp Berbere spice mix

1 tsp Cumin seeds; ground

1 tsp Paprika; sweet Hungarian

2 c Tomato; finely chopped

1/2 c Tomato paste

1 c Vegetable stock or water

1 c Green peas; fresh or frozen

Salt to taste

Black pepper; fresh, to tst

3 Batches Injera bread

Plain yogurt or cottage cheese

 

 

 

 

Rinse and cook the lentils.

 

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are

just translucent. Add the berbere, cumin, and paprika and saute for a few

minutes more, stirring occasionally to prevent burning. Mix in the chopped

tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of

vegetable stock or water and continue simmering.

W

hen the lentils are cooked, drain them and mix them into the saute. Add the

green peas and cook for another 5 minutes. Add salt and black pepper to taste.

 

To serve Yemiser W'et, spread layers of injera on individual plates. Place some

yogurt or cottage cheese alongside a serving of w'et on the injera and pass more

injera at the table. To eat, tear off pieces of injera, fold it around bits of

stew, and, yes, eat it with your fingers.

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Servings: 8

MC format by Chupa Babi:01.15.06

Source: Ethiopian Vegetarian Recipes

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