Yemiser W'Et (Spicy Lentil Stew)
31
Ingredients
| 1 | cup |
brown lentils
dried |
* |
| 1 | cup |
onions
finely chopped |
|
| 2 | cloves |
garlic
pressed |
|
| ¼ | cup |
niter kebbeh
|
* |
| 1 | tablespoon |
berbere
|
* |
| 1 | teaspoon |
cumin seeds
ground |
|
| 1 | tablespoon |
paprika
|
|
| 2 | cups |
tomatoes
finely chopped |
|
| ¼ | cup |
tomato paste
|
|
| 1 | cup |
vegetable stock
|
|
| 1 | cup |
green peas
|
|
| 1 | x |
salt and black pepper
to taste |
* |
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.
Nutrition Facts
Serving Size 116g (4.1 oz)
Ryan
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.
over 12 years ago