Yemiser W’Et is a hearty and comforting lentil stew that captures the bold flavors of Ethiopian cuisine. This dish features tender brown lentils simmered with aromatic berbere spice, sweet Hungarian paprika, and earthy cumin. The base of sautéed onions and garlic, cooked in fragrant niter kebbeh (spiced clarified butter), provides a deep, savory foundation. Fresh green peas add a pop of color and sweetness, while chopped tomatoes and tomato paste create a rich, slightly tangy sauce. Perfect for weeknight dinners, this vegan-friendly meal is both nutritious and satisfying. It pairs beautifully with injera bread, allowing you to scoop up every delicious bite. Simple ingredients come together to create a complex flavor profile that warms the soul and satisfies the appetite.
Yemiser W’Et
Description
Yemiser W'Et is a hearty and comforting lentil stew that captures the bold flavors of Ethiopian cuisine. This dish features tender brown lentils simmered with aromatic berbere spice, sweet Hungarian paprika, and earthy cumin. The base of sautéed onions and garlic, cooked in fragrant niter kebbeh (spiced clarified butter), provides a deep, savory foundation. Fresh green peas add a pop of color and sweetness, while chopped tomatoes and tomato paste create a rich, slightly tangy sauce. Perfect for weeknight dinners, this vegan-friendly meal is both nutritious and satisfying. It pairs beautifully with injera bread, allowing you to scoop up every delicious bite. Simple ingredients come together to create a complex flavor profile that warms the soul and satisfies the appetite.Ingredients
Directions
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Rinse the dried brown lentils under cold water and drain.
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Place lentils in a medium saucepan and cover with 3 cups of water.
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Bring the water to a boil, then reduce heat to low and simmer for about 30 minutes, adding more water if needed, until lentils are tender.
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Drain the cooked lentils and set aside.
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Meanwhile, heat the niter kebbeh in a large skillet over medium heat.
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Add the finely chopped onions and sauté until just translucent.
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Stir in the pressed garlic and sauté for another minute until fragrant.
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Add the berbere, ground cumin, and sweet Hungarian paprika to the skillet.
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Stir constantly and sauté for 1-2 minutes to toast the spices, being careful not to burn them.
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Mix in the chopped tomatoes and tomato paste.
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Simmer the tomato mixture for 5 to 10 minutes until it thickens slightly.
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Stir in 1 cup of vegetable stock or water and continue simmering for a few minutes.
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Add the cooked, drained lentils to the skillet and stir to combine with the sauce.
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Add the green peas to the stew.
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Simmer for another 5 minutes until the peas are heated through.
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Season with salt and pepper to taste.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 193.6kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 112.1mg5%
- Total Carbohydrate 36.6g13%
- Dietary Fiber 12.7g51%
- Sugars 12.1g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this stew with injera bread. Tear off pieces of injera to scoop up the stew.
Optional: Serve with a side of yogurt or cottage cheese for added creaminess and protein.
Niter Kebbeh is an Ethiopian spiced clarified butter. If unavailable, you can substitute with butter or oil mixed with a pinch of cardamom, turmeric, and fenugreek.
Berbere is a key Ethiopian spice blend. If you cannot find it, try substituting with a mix of paprika, cayenne, cinnamon, and cloves, though the flavor will differ.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water if the stew has thickened too much.
