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4 Serves
102 Mins
Rinse the yellow split peas under cold water until the water runs clear, then set aside.
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SwissVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
848 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the rinsed yellow split peas and pour in the vegetable broth and water, ensuring the peas are fully submerged.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the peas are soft and have broken down into a creamy consistency.
Season the stew with salt and black pepper to taste, then serve hot.
8
g24
g7
g
Ethiopian
Thai