Yemiser W'et (Spicy Lentil Stew)

* Exported from MasterCook *

YEMISER W'ET (SPICY LENTIL STEW)

Recipe By :
Serving Size : 8 Preparation Time :0:00
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
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 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.



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