1 c Dried brown lentils

1 c Onions, finely chopped

2 Clove garlic, pressed

1/4 c Niter Kebbeh

1 tb Berbere

1 ts Ground cumin seeds

1 tb Sweet Hungarian paprika

2 c Tomatoes, finely chopped

1/4 c Tomato paste

1 c Vegetable stock or water

1 c Green peas (fresh or frozen)

Salt and pepper to taste Rinse and cook the lentils. Bring to boil in 3 cups water. Reduce heat to a simmer. Simmer about 30 minutes, adding more water if necessary, until lentils are tender. Should make about 3 cups cooked 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 mixture. Add the green peas and cook for another 5 minutes. Add salt and pepper to taste. To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt of 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. Copied from "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9 from Dale & Gail Shipp, Columbia Md.