Simmered Ethiopian Split Pea Soup with Turmeric and Ginger
A nourishing yellow split pea soup simmered with turmeric, ginger, and Ethiopian spices, perfect for a comforting and wholesome meal. This african-inspired soups (vegetarian) ready in about 75 minutes pairs yellow split peas, rinsed, large yellow onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 1.5 cups yellow split peas, rinsed
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tbsp berbere spice blend
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1.5 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 chopped yellow onion and sauté for 6 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 1 tsp turmeric powder, 1 tsp ground cumin, and 1 tbsp berbere spice blend, stirring for 2 minutes to release the spices' flavors.
- Step 4: Add 1.5 cups rinsed yellow split peas and 6 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour until peas are soft and soup thickens.
- Step 5: Season with 1.5 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp lemon juice to brighten the flavors.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Simmered Ethiopian Split Pea Soup with Turmeric and Ginger take to make?
Total time is about 75 minutes (15 min prep + 60 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 Simmered Ethiopian Split Pea Soup with Turmeric and Ginger?
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 Simmered Ethiopian Split Pea Soup with Turmeric and Ginger?
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 Simmered Ethiopian Split Pea Soup with Turmeric and Ginger for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Simmered Ethiopian Split Pea Soup with Turmeric and Ginger 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.
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