Yemiser W'et (Spicy Lentil Stew)

YEMISER W'ET (SPICY LENTIL STEW)

8 Preparation Time :

Categories : Vegetarian Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Dried brown lentils

1 c Onions, finely chopped

2 Clove garlic, pressed

1/4 c Niter Kebbeh

1 tb Berbere

1 t Ground cumin seeds

1 tb Sweet Hungarian paprika

2 c Tomatoes, finely chopped

1/4 c Tomato paste

1 c Vegetable stock or water

1 c Green peas (fresh or frozen)

Salt and pepper to taste

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, 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

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 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.

Copied from "Sundays at Moosewood Restaurant", the

Moosewood Collective, ISBN 0-671-67989-9

from Dale & Gail Shipp, Columbia Md. - - - - - - - - - - - - - - - - - -