Mesir Wat (Ethiopian split peas)

4 to 6 servings

Onions, finely diced  -- 2
Garlic, minced -- 7 cloves
Fresh ginger, peeled and minced -- 1 Tablespoon
Olive oil or nitter kibbeh -- 3 Tablespoons
Sweet paprika -- 2 Tablespoons
Turmeric -- 1 teaspoon
Cayenne pepper -- 1/2 to 2 teaspoons (optional)
Yellow split peas, rinsed -- 1 pound
Water or stock -- 4 cups
Salt and pepper -- to taste

Directions

1. Dice the onions finely. Mince the garlic and ginger.

2. Heat the oil in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.

3. Add the onions and sauté on medium heat until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn. Turn heat to low. Add garlic and ginger and cook for 1 minute.

4. Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until split peas are cooked through and fall apart, about 30 to 40 minutes. Add water if necessary to keep the lentils from drying out.

5. Stir in salt and pepper to taste and serve.

Adapted from Ethiopian Recipes