*  Exported from  MasterCook  *
                      YEMISER W'ET (SPICY LENTIL STEW)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried brown lentils
    1       c            Onions, finely chopped
    2                    Clove garlic, pressed
      1/4   c            Niter Kebbeh
    1       tb           Berbere
    1       t            Ground cumin seeds
    1       tb           Sweet Hungarian paprika
    2       c            Tomatoes, finely chopped
      1/4   c            Tomato paste
    1       c            Vegetable stock or water
    1       c            Green peas (fresh or frozen)
                         Salt and pepper to taste
   Rinse and cook the lentils.  Bring to boil in 3 cups
   water.  Reduce heat to a simmer.  Simmer about 30
   minutes, adding more water if necessary, until lentils
   are tender.   Should make about 3 cups cooked 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 mixture.  Add the green peas and cook
   for another 5 minutes.  Add salt and pepper to taste.
   To serve Yemiser W'et, spread layers of injera on
   individual plates. Place some yogurt of 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.
   Copied from “Sundays at Moosewood Restaurant”, the
   Moosewood Collective, ISBN 0-671-67989-9
   from Dale & Gail Shipp, Columbia Md.
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