Vegan Yemiser Wet Spicy Ethiopian Lentil Stew Recipes

VEGAN YEMISER W'ET (SPICY ETHIOPIAN LENTIL STEW)

Vegan Yemiser W'et (Spicy Ethiopian Lentil Stew) image

You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.

Provided by quantumshanti

Categories One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried brown lentils
1 cup onion
2 minced garlic
1/4 cup niter kebbeh (see recipe)
1 teaspoon berbere
1 teaspoon ground cumin
1 teaspoon sweet Hungarian paprika
2 cups finely chopped tomatoes
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water
1 cup green peas
salt and pepper

Steps:

Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
Add the berbere, cumin, and paprika and saute 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 saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.1, Sodium 137.6, Carbohydrate 29.1, Fiber 10.2, Sugar 5.7, Protein 9.5

YEMISER W'ET (SPICY LENTIL STEW)

Yemiser W'et (spicy lentil stew) image

Make and share this Yemiser W'et (spicy lentil stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup dried brown lentils
1 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup niter kebbeh
1 teaspoon berbere
1 teaspoon cumin seed, ground
1 teaspoon paprika, sweet hungarian
2 cups tomatoes, finely chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water
1 cup green peas, fresh or frozen
salt
black pepper, fresh,to tst
3 loaves injera bread
plain yogurt or cottage cheese

Steps:

Rinse and cook the lentils.
Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.
Add the berbere, cumin, and paprika and saute 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 saute.
Add the green peas and cook for another 5 minutes.
Add salt and black pepper to taste.
To serve Yemiser W'et, spread layers of injera on individual plates.
Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

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