Ingredients:
1 cup dried brown lentils
1 cup onions, finely chopped
2 cloves garlic, minced
1/4 cup niter kebbeh
1 teaspoon berbere
1 teaspoon cumin seeds, 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
Directions:
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.
Servings: 8
Time preparation: 25 min.
Time total: 40 min.