Ingredients
- 1c Brown lentils
- 1c Onion; finely chopped
- 2 Cloves garlic; minced
- 1/4c Buter
- 1t Berbere Ethopian
- 1t Cumin seeds; ground
- 1t Paprika
- 2c Tomato; finely chopped
- 1/2c Tomato paste
- 1c Vegetable stock or water
- 1c Green peas; fresh or frozen
- Salt to taste
- Black pepper; fresh, to taste
- Rice
- Plain yogurt or cottage cheese
Directions
-
Rinse and cook the 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.
-
Add the green peas and cook for another 5 minutes.
-
Add salt and black pepper to taste.
-
Serve Yemiser W’et with rice (or ethopian Bread)
-
Place some yogurt or cottage cheese alongside a serving of w’et.