Ethiopian Yemiser W’et

Photo: Lentil Stew
This exotic lentil stew can be served as is or poured on top of Injera Bread.
Yield
4-6 Servings
Soups
Ingredients
  • 1 cup dried lentils
  • Water
  • ¼ cup Niter Kebbeh
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. Berebere Spice
  • 1 teaspoon ground cumin
  • 1 teaspoon Hungarian paprika
  • 2 medium tomatoes, finely chopped
  • 1 (6-ounce) can organic tomato paste
  • 1 cup vegetarian stock
  • Salt and pepper to taste
  • Plain yogurt or cottage cheese
Instructions
  1. Place lentils in a small saucepan covered with about ½" water. Bring to a boil. Reduce heat to low and simmer for 30-45 minutes or until lentils are soft. Remove from heat. Drain and rinse well.
  2. While lentils are cooking, heat a large sauté pan to medium-high heat. Sauté Niter Kebbeh, onions and garlic until onions are translucent.
  3. Add Berbere Spice, cumin and paprika and sauté for a few more minutes.
  4. Mix in chopped tomatoes and tomato paste. Reduce heat and simmer about 5 minutes.
  5. Add vegetarian stock and continue to simmer on low heat.
  6. Add cooked lentils to sauté mixture. Season with salt and pepper. Garnish with cottage cheese or yogurt and enjoy!