Split Pea and Lentil Alicha Stew
A mild Ethiopian stew featuring yellow split peas and red lentils simmered with turmeric and fresh vegetables. This african-inspired vegan (vegetarian) ready in about 65 minutes pairs yellow split peas, red lentils, chopped yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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
- 1 cup red lentils
- 1 1/2 cups chopped yellow onions
- 3 cloves minced garlic cloves
- 1 tbsp grated ginger
- 2 tsp turmeric powder
- 1 cup diced carrots
- 1 cup diced potatoes
- 4 cups vegetable broth
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup yellow split peas and 1 cup red lentils under cold water until the water runs clear. Set aside.
- Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 1/2 cups chopped yellow onions and cook for 8 minutes until softened and translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 2 minutes until fragrant.
- Step 3: Stir in 2 tsp turmeric powder and cook for 1 minute to release aroma. Add 1 cup diced carrots and 1 cup diced potatoes, stirring to coat with the spices.
- Step 4: Add the rinsed split peas and lentils along with 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the legumes and vegetables are tender.
- Step 5: Season with 1 1/4 tsp salt and 1/2 tsp black pepper. Stir well and cook uncovered for an additional 5 minutes to thicken the stew. Serve warm with injera or rice.
Frequently asked questions
How long does Split Pea and Lentil Alicha Stew 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 Split Pea and Lentil Alicha Stew?
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 from drying out.
Can I substitute ingredients in Split Pea and Lentil Alicha Stew?
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 Split Pea and Lentil Alicha Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Split Pea and Lentil Alicha Stew 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.
