Ethiopian-Inspired Lentil and Split Pea Wot
A rich, spicy vegetarian stew combining red lentils and yellow split peas simmered with classic Ethiopian spices for a comforting meal. This african-inspired vegan (vegetarian) ready in about 65 minutes pairs red lentils, yellow split peas, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 1 cup yellow split peas
- 1 large, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger root
- 2 tbsp berbere spice blend
- 3 tbsp niter kibbeh (or unsalted butter)
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 tsp salt
- 1 tbsp, fresh lemon juice
Instructions
- Step 1: Rinse 1 cup red lentils and 1 cup yellow split peas under cold water until clear, then drain.
- Step 2: In a large saucepan, melt 3 tbsp niter kibbeh over medium heat. Add 1 large finely chopped yellow onion and cook for 6-8 minutes until softened and lightly golden.
- Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp berbere spice blend. Cook for 1-2 minutes until fragrant, stirring frequently.
- Step 4: Add 1 tbsp tomato paste and cook for another minute, then pour in 4 cups vegetable broth along with the rinsed lentils and split peas. Stir to combine.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until lentils and peas are soft and the stew is thick, stirring occasionally.
- Step 6: Season with 1 tsp salt and 1 tbsp fresh lemon juice to brighten the flavors. Serve warm with injera or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian-Inspired Lentil and Split Pea Wot take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ethiopian-Inspired Lentil and Split Pea Wot?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Ethiopian-Inspired Lentil and Split Pea Wot?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian-Inspired Lentil and Split Pea Wot for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ethiopian-Inspired Lentil and Split Pea Wot vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
