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Yetsom Beyaynetu - Ethiopian Vegetable platter

This dish of multiple vegetable stews served over injera bread. It's a new and exciting meal to introduce to a group of family and friends. There's something intimate about a sharing food in a communal meal. A chopped salad and meat stews can always be added. You'll need three pots with their own burners, and get ready to multi-task.
5 from 1 vote
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Course: Lunch, Main Course
Cuisine: African, East Africa, Ethiopia
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Author: My Hungry Traveler


  • Food Processor or blender
  • 3 medium saucepans or small pots


Yemisir Wot (Berbere Lentils)

  • ¾ cup Canola or vegetable oil
  • medium Onion
  • ½ cup Berbere spice mix (buy or make)
  • 1 tbsp Ginger root, peeled and pureed with garlic
  • 2 tsp Garli, peeled and pureed with ginger
  • 1 cup Dried red lentils, rinsed
  • 3 cups Water
  • ½ tsp Fine sea salt

Tikil Gomen (Cabbage, Carrots & Potatoes)

  • ½ cup Canola or vegetable oil
  • medium Onion, peeled, halved and sliced thin
  • 3 large Carrots, peeled and sliced thin on diagonal
  • 2 medium Boiling potatoes, diced into 1-inch cubes
  • 1 tbsp Garlic, peeled and pureed with ginger
  • 1 tsp Ginger, peeled and pureed with garlic
  • ¼ tsp Each: turmeric, sea salt, black pepper
  • 1 cup Water
  • 10 cups Cored green cabbage, chopped
  • 1 Jalapeno, stemmed and chopped

Yekik Alicha (Yellow Split Peas with Turmeric Sauce)

  • 1 cup Dried yellow split peas
  • ¼ cup Canola or vegetable oil
  • medium Onions, finely minced
  • tbsp Each: pureed garlic and peeled ginger
  • ½ tsp Turmeric
  • 1 cup Water
  • 1 tsp Salt
  • 1 small Red bell pepper, cored and finely chopped


Yemisir Wot (Berbere Lentils)

  • In a medium saucepan, heat oil over medium heat. Add onions and cook for 8 minutes. Stir in berere, turmeric, ginger, and garlic. Cook another 2 minutes. Stir in lentils and cook another 2 minutes.
    Add 3 cups water. Bring to a boil over high heat then reduce heat to medium-low. Cook another 30 minutes, stirring, until lentils breakdown to form a thick stew. Salt to taste.

Tikil Gomen (Cabbage, Carrots & Potatoes)

  • In a large saucepan, heat oil over medium heat. Add onion and cook 4 minutes. Add carrots and cook another 4 minutes. Add potatoes, cover, and cook 5 minutes. Stir in garlic, ginger, turmeric, salt and pepper, cook 1 minute then add water and cook 3 minutes more. Add jalapeno and cabbage and stir to mix for 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft. About 5-10 minutes being careful not to burn.

Yekik Alicha (Yellow Split Peas with Turmeric Sauce)

  • Cover split peas in water in a medium saucepan and bring to a boil for 5 minutes. Remove and drain.
    Heat the oil in the same medium saucepan over medium heat. Add onions and cook, stir minutes. Add ginger and garlic, cook 1 minute. Stir in turmeric, then drained split peas and cook, stirring, for 1 more minute.
    Add 3 cups water and bring to a boil over high heat. Cook around 30 minutes until peas are soft and stew is thick and not soupy. Stir occasionally and add a little more water if needed. Salt to taste°
  • Serve - Layout a large piece of Injera and make small piles of each stew in front of each diner. Place a rolled piece of Injera next to each diner so they break off pieces to grab the food to eat with their hands.


  • Everything can be done a lot faster and easier by using a food processor, setting up each dishes ingredients on separate plates, first cooking one of the dishes with a 30 minute cook time, then moving on the the next dish as soon as the first begins it 30 minutes of cooking. 
  • Injera can be purchased or made in advance, keeping stacked under a kitchen towel.
  • If a meat is desired, chicken or beef Doro Wat can be made in advance, warmed and added to the middle semicircle on the injera.
  • A chopped salad and/or stewed spinach may be used to add more green.