A Taste of Africa: Spicy Lentil Stew

A Taste of Africa: Yemiser W’et (Spicy Lentil Stew)

Ingredients

1 cup of dried brown lentils
1 cup of onions (finely chopped)
2 cloves of garlic, pressed
1/4 cup of niter kebbeh
1 tablespoon of berbere
1 teaspoon of ground cumin seeds
1 tablespoon of sweet Hungarian paprika
2 cups of tomatoes (finely chopped)
1/4 cup of tomato paste
1 cup of vegetable stock or water
1 cup of green peas (fresh or frozen)
Salt and pepper (to taste)

Instructions

1) Rinse the lentils.

2) Bring three cups of water to a boil and add the lentils.

3) Reduce heat to a simmer for about 30 minutes, making sure to add more water if needed until the lentils become tender. In the end, three cups of cooked lentils are the result.

4) In the meantime, sauté the onions and garlic in the niter kebbeh, until the onions are slightly translucent.

5) Add the berbere, cumin, and paprika. Saute for a couple of minutes more, making sure to stir on occasion in order to prevent burning.

6) Mix in the chopped tomatoes and tomato paste. Simmer for another 5 to 10 minutes.

7) Add one cup of vegetable stock or water. Continue simmering.
When the lentils are cooked, make sure to drain them and mix them into the sauté mixture.

9) Add in the green peas and cook for another five minutes.

10) Add salt and pepper to taste.