Yemiser We't (Ethiopian Lentil Stew) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 1/2 cup Nit'ir Qibe | 2 cups finely chopped onion | 3 garlic cloves, minced or pressed |
| 1 tablespoon Berbere | 2 teaspoons ground cumin | 2 teaspoons paprika |
| 1-1/2 cups dried brown lentils | 4 cups water | salt |
| 1 teaspoon fresh lemon juice | freshly ground black pepper | plain yogurt (optional) |
| 1 | Warm the Nit'ir Qibe in a medium saucepan. Add the onion and garlic and saute over medium heat for about 7 minutes, or until the onion is just translucent. Add the Berbere, cumin, and paprika, and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the lentils with the water and 1-1/4 teaspoons salt. Cover and bring to a boil. Lower the heat and cook about an hour or so, partially covered, until the lentils are quite tender. Check now and then to see if there's enough liquid covering the lentils and add more water if necessary. |
| 2 | Stir in the lemon juice and add a sprinkling of black pepper. Taste and add more salt if necessary. Serve hot, with a dollop of yogurt if desired. |