Harari & Ethiopian Muslim
Vegan Yemiser W'et (Spicy Ethiopian Lentil Stew)
Gently simmered lentils, niter kebbeh and tomatoes, warmed with berbere and cumin.
1 hr 5 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
- 2
Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
- 3
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.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
