Spicy lentil stew (yemiser w'et)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 1 | cup | Onions, chopped |
| 2 | eaches | Garlic cloves, chopped |
| ¼ | cup | Ghee |
| 1 | tablespoon | Berbere |
| 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 | ||
Directions
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"