An Ethiopian vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h 15 min

Organic sourcing

Onions and cilantro are both on the EWG Dirty Dozen list, so consider sourcing these organic. Legumes like split peas have low pesticide residues.

Ingredients

• 1 cup yellow split peas
• 4 cups water
• 1 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt to taste
• 1 green chili, chopped (optional)
• 2 tbsp chopped fresh cilantro (optional)

Method

1. Rinse the yellow split peas under cold running water until the water runs clear.
2. In a large pot, combine the split peas with 4 cups of water and bring to a boil, skimming off any foam.
3. Reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until very tender.
4. In a separate pan, heat the olive oil over medium heat and add the onion, cooking until it becomes soft and translucent.
5. Add the garlic, ginger, turmeric, and cumin to the onions, stirring until fragrant, about 1-2 minutes.
6. Combine the cooked onion mixture with the split peas and season with salt, adding the green chili if desired.
7. Simmer the stew for another 5-10 minutes, until flavors meld. Stir in cilantro before serving, if using.

Notes

• Serve with injera or rice for a complete meal.
• Split peas can be soaked for 1 hour before cooking to reduce cooking time.
• Adjust the thickness with water if needed during simmering.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ethiopian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.