Stewed Ethiopian Split Peas with Turmeric and Ginger

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

A fragrant, turmeric-infused yellow split pea stew simmered with fresh ginger and aromatic spices for a comforting vegetarian dish. This Ethiopian-inspired vegetarian recipe (vegan), ready in about 65 minutes, pairs yellow split peas, water, yellow onion 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: 10 min Cook: 55 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp turmeric powder, 1 tsp ground cumin, and 1 tbsp berbere spice blend; cook for 2 minutes until fragrant.
  3. Step 3: Add 1 1/2 cups rinsed yellow split peas and 4 cups water, stirring to combine. Bring to a boil, then reduce heat to low and cover.
  4. Step 4: Simmer gently for 45 minutes, stirring occasionally, until the peas are tender and the stew thickens.
  5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp fresh lemon juice and cook uncovered for 5 more minutes to deepen flavors.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve warm with injera or rice.

Frequently asked questions

How long does Stewed Ethiopian Split Peas with Turmeric and Ginger take to make?

Total time is about 65 minutes (10 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 Stewed Ethiopian Split Peas 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 from drying out.

Can I substitute ingredients in Stewed Ethiopian Split Peas 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 Stewed Ethiopian Split Peas with Turmeric and Ginger 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 Stewed Ethiopian Split Peas with Turmeric and Ginger 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.

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