Top Review by Heather U.
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!
- 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
Directions See How It's Made
- 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.