Yemiser W’et (Ethiopian Red Lentils)

This is a nice and spicy lentil dish.  The original recipe called for brown lentils, but I substituted red ones instead.  You can adjust the spiciness by adding more/less of the berbere and paprika.


1 cup red lentils (or masoor daal), soaked for ~2 hours
1 large onion, chopped fine
4 cloves garlic, crushed or minced
2 tbsp niter kibbeh
1 tbsp paprika
2 tbsp berbere
1.5 tsp ground cumin
1.5 cups crushed tomato
3 tbsp tomato paste
1.5 cups veggie stock
1 tsp salt
1″ ginger, grated


1.  Boil the soaked lentils until soft (~20 min).  Drain.

2.  Saute onions and garlic in niter kibbeh on med heat for ~3 min.

3.  Add the berbere, cumin, and paprika.  Cook for another 2 min, stirring constantly.

4.  Add the crushed tomatoes and tomato paste and cook for 10 min.

5.  Add the veggie stock, salt, and lentils and simmer on med heat for 30 min.

6.  After it’s done, mix in the ginger.  Serve hot.


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