Ethiopian spicy lentil stew (yemiser w'et)

Yield: 8 servings

Measure Ingredient
1 cup Lentils
1 cup Onions, chopped
2 eaches Garlic cloves, chopped
¼ cup Ghee
1 tablespoon Berbere, see recipe
1 teaspoon Ground cumin
1 tablespoon Sweet Hungarian paprika
2 cups Tomatoes, chopped
¼ cup Tomato paste
1 cup Vegetable stock
1 cup Green peas, fresh or frozen
Salt & pepper

Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe.

Saute onions & garlic in the ghee till onions are just translucent.

Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering.

When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.

Serve with Injera bread or pita bread.

"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 10-27-94

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