Ingredients

• 1c Brown lentils
• 1c Onion; finely chopped
• 2 Cloves garlic; minced
• 1/4c Buter
• 1t Berbere Ethopian
• 1t Cumin seeds; ground
• 1t Paprika
• 2c Tomato; finely chopped
• 1/2c Tomato paste
• 1c Vegetable stock or water
• 1c Green peas; fresh or frozen
• Salt to taste
• Black pepper; fresh, to taste
• Rice
• Plain yogurt or cottage cheese

Directions

1. Rinse and cook the lentils.

2. Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.

3. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning.

4. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.

5. Add 1 cup of vegetable stock or water and continue simmering.

6. When the lentils are cooked, drain them and mix them into the sauté.

7. Add the green peas and cook for another 5 minutes.

8. Add salt and black pepper to taste.

9. Serve Yemiser W’et with rice (or ethopian Bread)

10. Place some yogurt or cottage cheese alongside a serving of w’et.

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