I made a vegetarian lentil stew on Sunday and thought I'd post the recipe since I had such excellent results.

This is from Sundays at Moosewood, and some fellow very nicely typed them all up here.

Yemiser W'et (spicy lentil stew)

Servings: 8
# 1 c Dried brown lentils (I used red lentils)
# 1 c Onion; finely chopped
# 2 Cloves garlic; minced
# 1/4 c Niter Kebbeh (I just used plain canola oil)
# 1 tsp Berbere
# 1 tsp Cumin seeds; ground
# 1 tsp Paprika; sweet Hungarian
# 2 c Tomato; finely chopped (we forgot to get these; it was fine and yummy without)
# 1/2 c Tomato paste
# 1 c Vegetable stock or water
# 1 c Green peas; fresh or frozen
# Salt to taste
# Black pepper; fresh, to tst
# 3 Batches Injera bread
# Plain yogurt or cottage cheese

Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

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.

To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

You will find this recipe for berbere helpful:

Berbere


# 2 tsp Cumin seeds
# 4 Whole cloves
# 3/4 tsp Cardamom seeds
# 1/2 tsp Whole black peppercorns
# 1/4 tsp Whole allspice
# 1 tsp Fenugreek seeds
# 1/2 tsp Coriander seeds
# 8 To 10 small dried red chiles
# 1/2 tsp Grated fresh ginger root OR
# (1 tsp dried)
# 1/4 tsp Turmeric
# 1 tsp Salt
# 2 1/2 tb Sweet Hungarian paprika
# 1/8 tsp Cinnamon
# 1/8 tsp Ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.