Low Sodium Yekik Alicha

Total time1 hr 10 min

Prep time15 min

Cook time55 min

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Ingredients

4 servings

1 cup yellow split peas, rinsed
3 cups water
3 tbsp vegetable oil
Crisco Pure Vegetable Oil Wesson Pure Vegetable Oil 1-2-3 Vegetable Oil - 33.8 Fl. Oz.Wesson Vegetable Oil - 24 Fl. Oz.Simple Truth Organic Vegetable Oil
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1 large yellow onion, finely diced
1 tbsp fresh ginger, peeled and finely grated
3 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp ground black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

injera or flatbread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the rinsed split peas and 3 cups water in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 25–30 minutes, until the peas are completely soft and beginning to break down. Skim off any foam that rises in the first few minutes.
2
While the peas cook, heat the vegetable oil in a separate large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 10–12 minutes.

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