An easy, great tasting version of the Ethiopian split pea staple.
In a medium saucepan, over medium high heat, combine split peas and water.
Cover and bring to boil.
Reduce heat to medium lowest and continue at low boil for 20-30 minutes until peas are tender.
Meanwhile, in a medium frying pan, over medium heat, add broth and onions.
Sauté onions until clear and tender.
Add turmeric and reduce heat to low.
Add garlic and ginger, and continue cooking.
Add more broth throughout as needed.
This should be a medium consistency liquid, not runny, but not thick either.
Add onion mix to split peas.
Mix well and simmer for further 20-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 72 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.3mg | 5 % | |
Potassium 227.4mg | 6 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 8.4g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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