Yemiser W’Et (Spicy Lentil Stew)

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Servings: 3 cups Difficulty: Advanced
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A vibrant, spiced Ethiopian lentil stew rich with berbere and niter kebbeh.
Yemiser W'et (Spicy Lentil Stew recipe image

This Yemiser W’Et is a classic Ethiopian dish that brings deep, aromatic flavors to the table. The heart of the stew lies in the combination of earthy brown lentils and fiery berbere spice, balanced by the rich, buttery notes of niter kebbeh (spiced clarified butter). Finely chopped onions and garlic form the aromatic base, while fresh tomatoes and peas add brightness and texture. This hearty, plant-based meal is perfect for cozy weeknight dinners or sharing with friends. It pairs traditionally with injera bread for dipping, soaking up every drop of the flavorful sauce. Simple to prepare yet complex in taste, this stew is a comforting favorite that warms the soul.

Yemiser W'et (Spicy Lentil Stew recipe image
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Yemiser W’Et (Spicy Lentil Stew)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 193.6

Description

This Yemiser W'Et is a classic Ethiopian dish that brings deep, aromatic flavors to the table. The heart of the stew lies in the combination of earthy brown lentils and fiery berbere spice, balanced by the rich, buttery notes of niter kebbeh (spiced clarified butter). Finely chopped onions and garlic form the aromatic base, while fresh tomatoes and peas add brightness and texture. This hearty, plant-based meal is perfect for cozy weeknight dinners or sharing with friends. It pairs traditionally with injera bread for dipping, soaking up every drop of the flavorful sauce. Simple to prepare yet complex in taste, this stew is a comforting favorite that warms the soul.

Ingredients

Directions

  1. Rinse the dried brown lentils thoroughly under cold water.
  2. Place the lentils in a medium saucepan and cover with 3 cups of water.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to low, cover, and simmer until the lentils are tender, about 30 minutes. Add more water if necessary to keep them submerged.
  5. Drain the cooked lentils and set aside.
  6. In a large skillet or dutch oven, melt the niter kebbeh over medium heat.
  7. Add the finely chopped onions and sauté until translucent, about 5 minutes.
  8. Stir in the pressed garlic and cook for 1 minute until fragrant.
  9. Add the berbere, ground cumin, and sweet Hungarian paprika to the pan.
  10. Stir constantly for 1-2 minutes to toast the spices and prevent burning.
  11. Mix in the finely chopped tomatoes and tomato paste.
  12. Simmer the tomato mixture for 5 to 10 minutes, allowing the flavors to meld.
  13. Stir in 1 cup of vegetable stock or water.
  14. Add the drained cooked lentils to the skillet and stir to combine.
  15. Fold in the green peas.
  16. Simmer gently for 5 minutes to heat the peas through.
  17. Season with salt and pepper to taste.
  18. Serve hot.

Nutrition Facts

Servings 3 cups

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.

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