Directions
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.

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Directions
Put ingredients in crockpot.

Cook in crockpot.

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Directions
Boil the lentils in water for 5 minutes Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.

Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.

Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

Directions
saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.

add the red bell pepper and saute for an additional minute.

add the lentils, tomato paste and water.

bring water to a boil.

add the paprika, coriander, allspice, fenugreek and ginger.

lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.

add salt, soy sauce and black pepper as needed, and serve.

Directions
Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.

Rinse in running water and drain.

Peel and finely chop the onions. peel and mash the garlic.

Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.

Stir well and then add the rest of the water, stir again, cover and bring to boil.

When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

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BEREBERE SPICE MIX (use 2 tablespoons)
2 teaspoons cumin seed or powdered cumin
1 teaspoon cardamom seed (shell off husks) or cardamom powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seeds (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves or ground cloves
1 teaspoon black peppercorns or freshly ground peppercorn
5 teaspoons red pepper flakes or crumbled dried red pepper
1 tablespoon grated fresh gingerroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Directions
LENTILS:.
Bring lentils and broth to boil and simmer 10 minutes.

Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.

Serve with ground black pepper to taste.

For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.

BEREBERE SPICE MIX:.
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent–it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.

NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.

NOTE TWO : There are two ways to make this berebere spice mix – with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don’t have a spice grinder.

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Directions
Rinse the lentils and add them to 3 cups of boiling water.
Reduce the heat and simmer about 30 minutes, adding more water if necessary, until the lentils are tender. You should get about 3 cups of cooked lentils.
Meanwhile, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
Add the berbere, cumin, and paprika and sauté 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 the cup of vegetable stock or water and continue simmering.
When the lentils are cooked, drain them and mix them into the onion mixture.
Add the green peas and cook for another 5 minutes.
Season with salt and pepper and serve warm with injera.

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Directions
In a medium saucepan, soak red lentils for one hour in three cups of the water.

Bring the lentils and water to boil and cook for 30 minutes until the lentils are soft, adding more water if necessary. Drain off any extra water and mash.

Heat the niteh kebbeh in another pan over moderate heat. Add the onion and garlic and cook for 3 minutes. Add the mashed lentils, turmeric, salt and hot pepper. Stir well.

Add the remaining cup of water (or less, pour slowly) and cook for 3-4 more minutes more to reduce the mixture to a thick, well spiced puree.

Serve warm with injera.

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Directions
Soak lentils in tap water for 30 minutes. Rinse in running water and drain. Finely chop the onions. peal and mash the garlic. Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. Stir well and then add the rest of the water, stir again ,cover and bring to boil. 3-When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

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• Authentic Ethiopian mesir wat

Directions
Rinse the lentils and bring them to a boil in the water. Reduce the heat, cover, and simmer for 45 minutes. Meanwhile, saute the onions and garlic in the olive oil until the onions are translucent. Add the spices and chopped green peppers and simmer, covered, for 3 minutes, stirring often.

Remove the pan from the heat. When the lentils are tender, combine them with the sauteed vegetables. Season with salt and pepper.

Cut the won ton wrappers in half to form rectangles. Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture. Put a rounded tablespoon of the filling on the lower end of one of the rectangles. Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle. Next, flip the filled triangle up and over, folding along its upper edge. Then fold it over to the left on the diagonal. Continue folding until you reach the end of the wrapper and have formed a neat triangular package. Repeat this process with the other won ton wrapper rectangles. Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360F. You can keep the fried sambussas in a warm oven until they are all prepared and ready to be served. Sambussas are best eaten hot.

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