Anti Inflammatory Moroccan Cinnamon-Spice Yellow Split Pea Dal

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Anti Inflammatory Moroccan Cinnamon-Spice Yellow Split Pea Dal

Warm, deeply aromatic, and built on a foundation of genuinely powerful ingredients, this dal is the kind of bowl that makes you feel good from the inside out. Yellow split peas simmer low and slow until they break down into a thick, porridge-like base that's hearty enough to anchor a full meal for four. The spice blend is where the magic really happens — turmeric, ginger, cinnamon, cumin, and coriander aren't just there for flavor; they're some of the most well-regarded anti-inflammatory ingredients you can cook with, and here they work together in a way that feels unmistakably Moroccan. A jammy tomato base locks in all those aromatics before the peas even hit the pot, building layers of savory depth that taste like the dish has been simmering for hours. A bright squeeze of lemon at the end cuts through the richness beautifully, and a final drizzle of extra virgin olive oil ties everything together. It's a satisfying, plant-based dinner that genuinely delivers on both flavor and function — no supplements required.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 ½ tsp ground cinnamon
1 ½ tsp ground cumin
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 ½ cups yellow split peas, rinsed
4 cups low-sodium vegetable broth
1 cup water
1 tsp salt, plus more to taste
1 tbsp fresh lemon juice

For serving

1–2 tbsp extra virgin olive oil, for finishing
¼ cup fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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