Yemiser W'Et (Spicy Lentil Stew)
Submitted by trupert
Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w’et up with injera for the full experience.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
50 minW’et (also spelled wot or wat) is the backbone of Ethiopian cooking. It’s a thick, deeply spiced stew that sits at the center of every communal plate, waiting to be scooped up with torn pieces of spongy injera bread.
This lentil version, yemiser w’et, is a vegetarian staple that punches well above its weight. Berbere spice blend brings the heat, niter kebbeh (Ethiopian spiced butter) adds richness, and a base of tomatoes and onions ties everything together into something soul-warming.
Green peas stirred in at the end add a pop of sweetness and color. Serve it alongside yogurt or cottage cheese to cool the spice, just like they do in Addis Ababa.
Pro Tips
- If you can’t find berbere, mix equal parts cayenne, paprika, fenugreek, and a pinch each of cinnamon, cardamom, and cloves. It won’t be exact, but it gets you close.
- Niter kebbeh is clarified butter infused with spices. In a pinch, use regular ghee with a quarter teaspoon of turmeric and a pinch of fenugreek stirred in.
- Don’t rush the onion and spice sauté. That’s where the deep, layered flavor develops.
- Red lentils cook faster and break down more, giving you a creamier stew if that’s your preference.
Ingredients
Directions
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, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
Add the berbere, cumin, and paprika and sauté 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 sauté 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.
Comments
Not bad - but too much tomato! Double the amount of Berbere, add a bit of ginger, and I would cut out the tomato paste altogether. Also - letting this sit in a slow cooker all day really lets the flavor set in.