How to make Ethiopian yellow split peas

yellow split peas

🥗Healthier: red lentils

💰Cheaper: green lentils

Red lentils cook faster and are often less expensive.

berbere spice

🥗Healthier: curry powder

💰Cheaper: paprika + cayenne

Curry powder offers a similar flavor profile at a lower cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a fresh flavor and is often more accessible.

Rinse yellow split peas under cold water until clear.

Soak split peas in water for at least 1 hour.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomato and cook until softened, about 3-4 minutes.

Sprinkle in berbere spice and turmeric; stir well to combine.

Pour in water and bring to a boil.

Add soaked split peas and salt; reduce heat to low and simmer until peas are tender, about 30 minutes.

Stir occasionally, adding more water if necessary to prevent sticking.

Once cooked, mash some of the peas for a creamier texture, if desired.

Finish with lemon juice and chopped cilantro before serving.

Serve hot with injera or rice.

Cooking Techniques

Spice Level: