How to Cook Ethiopian Kik Alicha (Yellow Lentils)

1 cup of minced onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1⁄2 cup of oil

1 cup of split peas

1 sliced jalapeno (optional)

3 cups of warm water

Wash split peas in hot water until water is clear- let soak until fully rehydrated and strain (20min). Mince the onions, garlic and ginger. 

Steps

1. Saute onions with water over moderate heat until onions are fully cooked and translucent, about 10 minutes. 
2. Add water to lightly liquefy then add ginger, mix for 3 minutes or until the sauce is a paste consistency 
3. Add garlic and then oil, stir until onions are well coated.
4. Add water from time to time to liquefy while thickening the sauce
5. Add split peas, slowly integrating into the sauce and liquefying with water to make sure that the peas don’t burn. Stir for 2 minutes.
6. Add water until the peas are fully submerged. Cook and stir frequently for 8 minutes or until the lentils are tender
7. Add Alicha Kimem and Ird (Tumeric), cook until fragrant, 1 minute
8. Lower heat and let simmer for 5 minutes, stir Add Netch Azmud and turn off heat. 
9. Add sea salt to taste

Let cool before serving. Add seedless jalapeno as a garnish.

Serves 4 | Prep Time: 20 minutes | Cooking Time: 32-35 minutes