ethiopian

Ethiopian Split Pea Stew with Turmeric and Ginger

Name: Ethiopian Split Pea Stew with Turmeric and Ginger
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 120 g yellow split peas, dry; 20 g olive oil; 160 g yellow onion, finely chopped; 8 g garlic, minced; 8 g fresh ginger, minced; 3 g ground turmeric; 15 g lemon juice; 2 g salt; 1 g black pepper; 480 g water

This simmered dish pairs yellow split peas, dry with fresh ginger, minced, ground turmeric and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

106 g Carbohydrates

22 g Fat

35 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g yellow split peas, dry 409 kcal
20g olive oil 177 kcal
160g yellow onion, finely chopped 64 kcal
8g garlic, minced 12 kcal
8g fresh ginger, minced 6 kcal
1.5 tsp (3g) ground turmeric 9 kcal
15g lemon juice 5 kcal
0.75 tsp (2g) salt 0 kcal
0.5 tsp (1g) black pepper 3 kcal
480g water 0 kcal

Cooking instructions

yellow split peaswater
Rinse the split peas until the water runs mostly clear.
olive oilyellow onionsalt
In a small pot, heat the oil over medium heat. Saute the onion with a pinch of salt until soft, 6 to 8 minutes.
garlicfresh gingerground turmeric
Stir in garlic, ginger, and turmeric for 30 seconds.
yellow split peaswater
Add split peas and water. Bring to a boil, then reduce to a gentle simmer.
water
Simmer, partially covered, stirring occasionally, until thick and tender, 35 to 45 minutes. Add more water if needed.
lemon juicesaltblack pepper
Stir in lemon juice and black pepper; taste and adjust salt. Serve warm.