Split Pea Misir Wot with Berbere and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Ethiopian lentil stew featuring yellow split peas simmered in a spicy berbere and tomato sauce, perfect for a vegetarian main. This ethiopian-inspired vegan (vegetarian) ready in about 70 minutes pairs yellow split peas, rinsed, berbere spice blend, red onion, finely chopped 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.

Prep: 15 min Cook: 55 min Serves 4 Ethiopian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a medium saucepan over medium heat until shimmering. Add 1 cup finely chopped red onion and sauté for 10 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until aromatic.
  3. Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring for 3 minutes until the mixture darkens and is fragrant.
  4. Step 4: Add 1 cup rinsed yellow split peas and 3 cups water to the pot. Stir well to combine.
  5. Step 5: Bring to a boil, reduce heat to low, cover, and simmer gently for 45 minutes until the split peas are tender and the sauce thickens.
  6. Step 6: Season with 1 tsp salt and 1/4 tsp black pepper, stir, and cook uncovered for 5 more minutes until the stew is creamy and coats the back of a spoon. Serve with injera or rice.

Frequently asked questions

How long does Split Pea Misir Wot with Berbere and Tomato take to make?

Total time is about 70 minutes (15 min prep + 55 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 Misir Wot with Berbere and Tomato?

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 Split Pea Misir Wot with Berbere and Tomato?

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 Misir Wot with Berbere and Tomato 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 Split Pea Misir Wot with Berbere and Tomato 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.

Related recipes