Yemiser W'et (Spicy Lentil Stew)
Lentils, niter kebbeh and tomatoes simmered on the stove and spiced with berbere and cumin for an Ethiopian stew.
40 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 15 min · 40 min total
- medium
- 1
Rinse and cook the lentils. Meanwhile saute the onions and garlic in the niter kebbeh, 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.
- 5
Add salt and black pepper to taste. To serve Yemiser W'et, spread layers of injera on individual plates.
- 6
Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
- 7
To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
