Ethiopian Lentil Stew - Yemiser W'et

The Ethiopian way of eating this lentil stew would be to place layers of injera on individual plates with a serving of yogurt or cottage cheese next to the serving of lentil stew on top of the injera.Since injera is torn off and rolled around the stew, no cutlery would be needed.

• 1 cup lentils
• 1 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup spicy butter
• 1 tablespoon berbere
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cups tomato, chopped
• 1/4 cup tomato paste
• 1 cup water
• 1 cup frozen peas
• Salt to taste
• Freshly milled black pepper to taste
• 1/4 cup parsley, chopped

METHOD

Rinse lentils and set to cook according to package directions while preparing other ingredients. They will take about 45 minutes.

Sauté onion and garlic in spicy butter, until onions are just translucent. Stir in berbere, cumin, and paprika and sauté for 5 minutes more.

Stir in tomatoes and tomato paste and simmer for 5 to 10 minutes. Add water and continue simmering.

When lentils are finished cooking, drain and add to the sauté. Stir in peas and cook until peas are tender, about 4 - 5 minutes. Add salt to taste and give a few twists of the peppermill, also to taste. Sprinkle with parsley.

Serves: 4

Contributor: Elinoar Moore

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