1. Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent. 2. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. 3. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. 4. Add 1 cup of vegetable stock or water and continue simmering. 5. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
