Mild Ethiopian Yellow Lentil Stew

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A gentle, golden Ethiopian comfort stew of yellow split peas simmered with turmeric, ginger, and garlic in spiced clarified butter. Unlike its fiery cousin Misir Wat, this milder version lets the warm, earthy spices shine without heat. Serve with injera or crusty bread for an authentic experience.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 44 gCarbs
• 14 gFiber
• 5 gSugar
• 17 gProtein
• 480 mgSodium
• 680 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the lentils

• 1 cup dried yellow split peas, rinsed
• 4 cups water
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt

For the seasoning base

• 3 tablespoons niter kibbeh or ghee
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 small tomato, finely chopped
• 1 green chili pepper, slit lengthwise (optional)

For finishing

• 2 tablespoons chopped fresh cilantro
• 2 green onions, thinly sliced
• Salt to taste
• Lemon wedge for serving

Directions

1. Combine the rinsed yellow split peas, water, 1/2 teaspoon turmeric, and salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 25-30 minutes until the peas are very soft and beginning to break down, stirring occasionally.
2. While the lentils cook, heat the niter kibbeh in a separate skillet over medium heat. Add the onion and sauté for 6-8 minutes until softened and translucent.
3. Stir in the garlic, ginger, cumin, and 1/4 teaspoon turmeric. Cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
4. Add the chopped tomato and green chili to the skillet. Cook for 3-4 minutes until the tomato breaks down and the mixture becomes jammy.
5. Pour the sautéed aromatic mixture into the cooked lentils, stirring well to combine. The stew should be thick and creamy; add a splash of hot water if it is too dense.
6. Simmer gently for 5-7 minutes to let the flavors meld. Taste and adjust salt, then remove the chili pepper if using.
7. Stir in the green onions just before serving. Ladle into shallow bowls and garnish with fresh cilantro.
8. Serve hot with pieces of injera, crusty bread, or alongside other mild Ethiopian dishes such as gomen or shiro.

Cook’s Notes

• Soak the yellow split peas in warm water for 20-30 minutes before cooking to reduce stovetop time and improve digestibility.
• For a deeper golden hue, increase the turmeric slightly or add a pinch of saffron with the warm spices.
• Niter kibbeh (Ethiopian spiced clarified butter) gives the most authentic flavor, but plain ghee or even olive oil works in a pinch.
• Skip the green chili entirely to keep the dish completely mild, or leave the seeds in for a gentle warmth.
• Add a peeled hard-boiled egg to each serving for a traditional protein boost often served in Ethiopian households.

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