Ethiopian Yellow Split Peas

Yum, Yum, YUM is all that can be said.  Just make them.

So yummy my 2 year old didn't want to wait until dinner to eat them.  Even got his "More Fingers" going from his old baby sign language classes,while SAYING "MORE!"  He wanted me to know he wanted them THAT MUCH.

Serve over rice or if you want authentic Injera bread, you can get some in Raleigh at http://www.insiderpages.com/b/15240109344/almadina-supermarket-raleigh-1

Ingredients
3 c Vegetable Broth
1 c dried yellow split peas
2 TBSP olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 TBSP fresh ginger, finely chopped (or 1-2 tsp ground ginger)

1/2 tsp ground turmeric
1 tsp salt

Method

In a frying pan:
Heat olive oil 

Cook onion until translucent

Add garlic, ginger and turmeric, salt

Add about 2 tablespoons water
Stir and cook a few minutes
Set aside


In a large soup pot:
Combine broth and the peas

Heat over high heat to boiling. 

Reduce heat to medium
Cook until tender (20-30 minutes)
Check frequently, stir often to make sure the peas don't stick or burn! 

Add garlic/ginger mixture from frying pan

Simmer again until peas are very soft, about 30 more minutes (adding more water, if needed). 

Again: Check frequently, stir often to make sure the peas don't stick or burn! 

 Injera, Red Lentils, Yellow Split Peas and Kale (in place of collards)