Yemiser W'et (spicy Lentil Stew)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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
• salt
• black pepper, fresh,to tst
• 3 loaves injera bread
• plain yogurt or cottage cheese

Recipe

• 1 rinse and cook the lentils.
• 2 meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.
• 3 add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
• 4 mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
• 5 add 1 cup of vegetable stock or water and continue simmering.
• 6 when the lentils are cooked, drain them and mix them into the saute.
• 7 add the green peas and cook for another 5 minutes.
• 8 add salt and black pepper to taste.
• 9 to serve yemiser w'et, spread layers of injera on individual plates.
• 10 place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
• 11 to eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.