Yemiser W'et
(Spicy Lentil Stew) Recipe

Origin: Ethiopia Period: Traditional

Ingredients

190g lentils
180g onions, copped
2 garlic cloves, chopped
60ml ghee
1 tbsp Berbere spice
1 tsp ground cumin
1 tbsp paprika
400ml tomatoes, chopped
60ml tomato paste
240ml vegetable stock
180g green peas (fresh or frozen)
salt and black pepper to taste

Yemiser W'et
(Spicy Lentil Stew) Preparation:

Method:

Rinse the lentils, place in a saucepan and cover with water. Allow to cook completely and when done (about 20 minutes) and when done drain and set aside (reserve the stock for later).

Fry the onions and garlic in the ghee until the onions are translucent then add the Berbere spice, cumin and paprika. Fry for a few minutes longer, stirring occasionally, then mix in the tomatoes and tomato paste. Allow to simmer for 10 minutes then add the stock and continue the simmering. Add the cooked lentils to the sauce at this time, along with the green peas.

Allow to cook for a further 5 minutes, season with salt and black pepper then serve with Injera.

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Other recipes with lentils and tomatoes as primary ingredients:

Moroccan-spiced Sea Bass Ceviche

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Welcome to the Celtnet Recipes Page for Spicy Lentil Stew

Yemiser W'et(Spicy Lentil Stew) Recipe

Origin: Ethiopia Period: Traditional

Ingredients

Yemiser W'et(Spicy Lentil Stew) Preparation:

Method:

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