Ethiopian Yemiser W’et

This exotic lentil stew can be served as is or poured on top of Injera Bread

Ingredients

• 1 cup dried lentils
• Water
• ¼ cup Niter Kebbeh
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp. Berebere Spice
• 1 teaspoon ground cumin
• 1 teaspoon Hungarian paprika
• 2 medium tomatoes, finely chopped
• 1 (6-ounce) can organic tomato paste
• 1 cup vegetarian stock
• Salt and pepper to taste
• Plain yogurt or cottage cheese

Instructions

1. Place lentils in a small saucepan covered with about ½" water. Bring to a boil. Reduce heat to low and simmer for 30-45 minutes or until lentils are soft. Remove from heat. Drain and rinse well.
2. While lentils are cooking, heat a large sauté pan to medium-high heat. Sauté Niter Kebbeh , onions and garlic until onions are translucent.
3. Add Berbere Spice, cumin and paprika and sauté for a few more minutes.
4. Mix in chopped tomatoes and tomato paste. Reduce heat and simmer about 5 minutes.
5. Add vegetarian stock and continue to simmer on low heat.
6. Add cooked lentils to sauté mixture. Season with salt and pepper. Garnish with cottage cheese or yogurt and enjoy!

Yields 4-6 Servings

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