Ethiopian Spiced Split Pea and Vegetable Soup
A hearty and vibrant soup simmered with yellow split peas, carrots, and warm spices that evoke traditional Ethiopian flavors. This african-inspired vegan ready in about 60 minutes pairs yellow split peas, rinsed, medium carrots, diced, large yellow onion, diced 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 yellow split peas, rinsed
- 2 medium carrots, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tsp berbere spice blend
- 1 tsp ground turmeric
- 6 cups vegetable broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until soft and translucent. Stir in 3 minced garlic cloves, 2 tsp berbere spice blend, and 1 tsp ground turmeric; cook for 1 minute until fragrant.
- Step 2: Add 2 medium diced carrots and 1 tbsp tomato paste, stirring to coat vegetables evenly. Cook for 2 minutes to deepen flavors.
- Step 3: Pour in 6 cups vegetable broth and 1 cup rinsed yellow split peas. Bring to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until split peas are soft and soup thickens.
- Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp fresh lemon juice for brightness.
- Step 5: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Ethiopian Spiced Split Pea and Vegetable Soup take to make?
Total time is about 60 minutes (10 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 Spiced Split Pea and Vegetable Soup?
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 yellow split peas, rinsed from drying out.
Can I substitute ingredients in Ethiopian Spiced Split Pea and Vegetable Soup?
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 Spiced Split Pea and Vegetable Soup 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.
What goes well with Ethiopian Spiced Split Pea and Vegetable Soup?
African vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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