Spicy lentil stew
- 1 cup dried brown lentils
- 1 cup onions, finely chopped
- 2 cloves garlic, pressed
- ¼ cup niter kebbeh
- 1 tb berbere
- 1 ts ground cumin seeds
- 1 tb sweet Hungarian paprika
- 2 cup tomatoes, finely chopped
- ¼ cup tomato paste
- 1 cup vegetable stock or water
- 1 cup green peas (fresh or frozen)
- salt and pepper to taste
- Rinse the lentils.
- Bring to boil 3 cups water and the lentils. 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, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
- Add the berbere, cumin, and paprika and sauté 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 sauté 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.
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