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Ethiopian Vegan Recipes
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Yemiser W'et (spicy lentil stew)
from: John Russell

Servings: 8

  • 1 c Dried brown lentils
  • 1 c Onion; finely chopped
  • 2 Cloves garlic; minced
  • 1/4 c Niter Kebbeh
  • 1 tsp Berbere
  • 1 tsp Cumin seeds; ground
  • 1 tsp Paprika; sweet Hungarian
  • 2 c Tomato; finely chopped
  • 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 soy yogurt

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 soy yogurt 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.