Yemiser w'et (spicy lentil stew)
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Yemiser w'et (spicy lentil stew)
  Spicy    Vegetarian    Lentils    Stews  
Last updated 6/12/2012 12:55:44 AM. Recipe ID 17710. Report a problem with this recipe.
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      Title: Yemiser w'et (spicy lentil stew)
 Categories: Vegetarian
      Yield: 8 Servings
      1 c  Dried brown lentils
      1 c  Onions, finely chopped
      2    Clove garlic, pressed
    1/4 c  Niter Kebbeh
      1 tb Berbere
      1 ts Ground cumin seeds
      1 tb Sweet Hungarian paprika
      2 c  Tomatoes, finely chopped
    1/4 c  Tomato paste
      1 c  Vegetable stock or water
      1 c  Green peas (fresh or frozen)
           Salt and pepper to taste
  Rinse and cook the lentils.  Bring to boil in 3 cups water.  Reduce
  heat to a simmer.  Simmer about 30 minutes, adding more water if
  necessary, until lentils are tender.   Should make about 3 cups
  cooked 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
  mixture.  Add the green peas and cook for another 5 minutes.  Add
  salt and pepper to taste.
  To serve Yemiser W'et, spread layers of injera on individual plates.
  Place some yogurt of 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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Recipe ID 17710 (Apr 03, 2005)

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