Community recipe
Berbere-Scented Yellow Split Pea Stew with Greens
A warming Ethiopian-inspired stew built by blooming berbere and aromatics in oil before simmering yellow split peas until creamy. Collard greens and lemon add freshness to this richly spiced, naturally vegan pantry meal.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp olive oils
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp berbere spices
- 1 tsp ground turmeric
- 1 cup dried yellow split pea, rinsed and drained
- 1 cup crushed tomato
- 5 cup vegetable broths
- 1 tsp kosher salt
- 4 cup collard greens, stems removed and leaves thinly sliced
- 2 tbsp lemon juices
Make it
Instructions
- 01
Soften the aromatics
Warm a heavy pot over medium heat. Add 2 tbsp olive oil and then 1 medium yellow onion, stirring until the onion is soft and translucent, about 6 minutes. Stir in 4 garlic cloves and 1 tbsp fresh ginger, cooking for 1 minute until fragrant.
- 02
Bloom the spice blend
Lower the heat to medium-low. Add 2 tbsp berbere spice and 1 tsp ground turmeric, stirring constantly for 30 seconds so the spices become fragrant without scorching.
- 03
Build the stew
Add 1 cup dried yellow split peas, 1 cup crushed tomatoes, 5 cups vegetable broth, and 1 tsp kosher salt. Scrape the bottom of the pot, bring the mixture to a boil, then reduce to a gentle simmer.
- 04
Simmer until creamy
Cover partially and simmer gently, stirring every 10 minutes, until the split peas are tender and the stew is thick and creamy, about 35 minutes. If it becomes thicker than desired before the peas are tender, loosen it with a small splash of water.
- 05
Add the greens
Stir in 4 cups chopped collard greens and simmer uncovered until they are tender and the stew reaches a spoonable consistency, about 5 minutes.
- 06
Brighten and serve
Turn off the heat and stir in 2 tbsp lemon juice. Taste and adjust the seasoning if needed, then rest for 5 minutes before serving warm.
