Eosinophilic Esophagitis Friendly Vegan Ethiopian Yellow Split Pea Stew
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Learn more →Ingredients
4 servings
- 1 ½ cups yellow split peas
- 5 cups water
- 3 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground cardamom
- ¼ tsp black pepper
- 1 tsp salt, plus more to taste
For the finishing oil
- 2 tbsp vegan butter
- ½ tsp ground turmeric
- ¼ tsp ground cumin
For serving
- injera or flatbread, for serving (optional)
Can be omittedflatbread
- fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
Rinse the yellow split peas in a fine-mesh strainer under cold running water until the water runs clear. Add them to a large saucepan or Dutch oven with 5 cups of water and bring to a boil over high heat, skimming off any foam that rises to the surface.
- 2
Reduce the heat to medium-low, partially cover, and simmer for 25–30 minutes, until the peas are completely tender and beginning to break down into a thick, porridge-like consistency. Stir occasionally and add a splash of water if the peas absorb all the liquid before they are fully soft.
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