No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (140g) Recipe makes 8 servings The following items or measurements are not included below: niter kebbeh berbere vegetable stock
Calories 153
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 137mg		5%
Potassium 645mg		18%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 10.2g	40%
	Sugars 5.7g
Protein 9.5g		19%
detailed view... how is this calculated?

Vegan Yemiser W'et (Spicy Ethiopian Lentil Stew)

Recipe #132542 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #234006
Aug 8, 2005

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.

SERVES 8 (change servings and units)

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 water
1 cup green peas
salt and pepper

Directions

1
Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
2
Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
3
Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
4
Add 1 cup of vegetable stock or water and continue simmering.
5
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.