RECIPE: Ethiopian Yellow Split Pea Stew

INGREDIENTS: 

• 3 cups water
• vegetable broth as needed
• 1 cup dried yellow split peas, rinsed
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch chunk of fresh ginger, peeled, and finely chopped
• 1/2 teaspoon turmeric
• 3/4 – 1 tsp herbamare or salt
• pepper to taste

INSTRUCTIONS:

1. Place water and the split peas in large pot. Bring to a boil. Reduce heat to medium and cook about 30 minutes, just until tender. 
2. In a frying pan, add some vegetable broth and bring to high heat. Add onion, reduce to medium high and cook until translucent, about 5 minutes. Add more broth as needed. Add the garlic, ginger and turmeric; cook another 5 minutes.
3. Once done, add the mixture to cooked peas; stir in salt and pepper. Simmer until peas are very soft, and almost mushy about 30 minutes more. Taste test; adjust seasonings if needed.

Recipe & photo submitted by Jasleen K.
In the photo, the stew is served with balsamic sauteed kale and 
roasted heirloom multi-colored carrots.