Lentil and Split Pea Stew with Berbere and Turmeric
A hearty, warming Ethiopian-inspired stew featuring red lentils and yellow split peas simmered with berbere spice and turmeric for rich flavor. This african-inspired vegan (vegan) ready in about 65 minutes pairs red lentils, rinsed, yellow split peas, rinsed, large (about 200g) yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed
- 1 cup yellow split peas, rinsed
- 1 large (about 200g) yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp berbere spice mix
- 1 tsp ground turmeric
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 3 tbsp niter kibbeh or olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp niter kibbeh or olive oil in a large pot over medium heat. Add 1 large diced yellow onion (about 200g) and sauté for 6-7 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp berbere spice mix, and 1 tsp ground turmeric, cooking for 2 minutes until fragrant and spices are well combined with the onions.
- Step 3: Add 1 tbsp tomato paste and cook for 1 minute, then pour in 4 cups vegetable broth along with 1 cup rinsed red lentils and 1 cup rinsed yellow split peas. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer gently for 35-40 minutes until the lentils and peas are tender and the stew has thickened. Stir occasionally to prevent sticking.
- Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Adjust seasoning to taste and serve hot with injera or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Split Pea Stew with Berbere and Turmeric 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 Lentil and Split Pea Stew with Berbere and Turmeric?
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, rinsed from drying out.
Can I substitute ingredients in Lentil and Split Pea Stew with Berbere and Turmeric?
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 Lentil and Split Pea Stew with Berbere and Turmeric 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 Lentil and Split Pea Stew with Berbere and Turmeric vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
