July 07, 2017
Dinner, Lunch, Main Dish,
Side Dishes, Soups/Stews, Beans, African, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Lentils more
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"I enjoy the less spicy Ethiopian foods, this one, adapted by Deb from Olive Trees and Honey, fit the bill."
In a large saucepan over medium-low heat, cook the onions, in the oil stirring occasionally, until they begin to soften.
Add the garlic and ginger and saute until fragrant, about 1 minute.
Add the water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.
Add the split peas, return to a boil and partially cover, reduce heat and maintain a simmer until the peas have softened, around 45-60 minutes.
Check occasionally - you may have to add more water. Mash the peas if you desire. Serve warm.