Beth Baugh began cooking Ethiopian food when her son, Joshua, first came home. Lentil and legume dishes like this one offer an easy approach to the cuisine. Serve this savory stew with injera, the Ethiopian flat bread, or any other flat bread, such as Indian chapaati or even whole wheat tortillas.
- 2 tablespoons olive oil
- 1/2 small onion chopped very fine or pureed
- 1 clove garlic, whole
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon turmeric
- 1 cup dried yellow split peas
- 3 cups water
- Sea salt to taste
- Injera or other flat bread
In a medium-sized pot, heat oil. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook just until it becomes fragrant, about 1 minute. Remove the garlic. Add the ginger and turmeric and cook 1 more minute. Add the peas and water and simmer, covered, about 1 hour. When peas are soft, season with salt and cook another few minutes. Serve with injera or other flat bread.