Prep 20 mins
Cook 45 mins
You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.
- 1 cup dried brown lentils
- 1 cup onion
- 2 minced garlic
- 1⁄4 cup niter kebbeh (see recipe)
- 1 teaspoon berbere
- 1 teaspoon ground cumin
- 1 teaspoon sweet Hungarian paprika
- 2 cups finely chopped tomatoes
- 1⁄2 cup tomato paste
- 1 cup vegetable stock or 1 cup water
- 1 cup green peas
- salt and pepper
- Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) 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.
- When 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.