Prep 25 mins
Cook 15 mins
- 1 cup dried brown lentils
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1⁄4 cup niter kebbeh
- 1 teaspoon berbere
- 1 teaspoon cumin seed, ground
- 1 teaspoon paprika, sweet hungarian
- 2 cups tomatoes, finely chopped
- 1⁄2 cup tomato paste
- 1 cup vegetable stock or 1 cup water
- 1 cup green peas, fresh or frozen
- black pepper, fresh,to tst
- 3 loaves 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.
- 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.
- 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.
Lovely to sop this stew up with pieces of injera. To complement an Ethiopian beef curry (alicha) I was serving this with, I used 1/4 cup red wine and 3/4 cup beef broth instead of the vegetable broth. I didn't have the spiced clarified butter (niter kebbeh) so I used 2 tsp olive oil instead. Next time I'll increase the spices, especially the berbere as I like more of a kick than the recipe currently offers!