Vegan Ethiopian Yellow Split Pea Stew
This golden, warmly spiced split pea stew is the kind of deeply comforting bowl that makes you want to tear off a piece of injera and dive straight in. Yellow split peas simmer low and slow until they break down into a thick, porridge-like base, then get layered with sautéed onion, garlic, fresh ginger, and a bloom of turmeric, cumin, and cardamom that fills your kitchen with an incredible aroma. The finishing touch — vegan butter melted with turmeric and cumin until it turns a vivid, glossy gold — gets drizzled over the top just before serving, adding richness and a beautiful color that makes this stew look as good as it tastes. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required; this is the dish as it was meant to be made. It serves four generously, making it a great choice for a weeknight dinner or a relaxed weekend spread with friends. Scoop it up with flatbread or finish with a handful of fresh cilantro for a bright, herby contrast to all that earthy warmth.
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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)
- 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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