Ethiopian-Style Lentils (Kik Alicha)

Ethiopian-Style Lentils (Kik Alicha)

A comforting dish with incredible flavor.
Course: Soups
Cuisine: Ethiopian
Keyword: yellow lentil stew
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4


  • 1 cup yellow split peas (chana dal) or yellow lentils
  • 1 small yellow onion
  • 2-3 cloves garlic
  • 1- inch knob ginger
  • 1/2 cup extra virgin olive oil or avocado oil
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons Ethiopian Mild Blend
  • 1 jalapeno (optional)
  • 3 cups warm water


  • Wash split peas in hot water until water runs clear. Let soak for 20 minutes and strain. Meanwhile, mince the onions, garlic, and ginger.
  • In a medium soup pot, cook the onions with a little water over medium heat. Cook for about 10 minutes, or until translucent and soft. If you need to, add more water along the way. Keep the heat low enough so that they don't brown.
  • Add ginger and a little more water, and cook until soft. You are looking to create a kind of a sauce/paste.
  • Add garlic and oil, and stir to combine. Continue to cook down into a sauce, adding water when needed to that it doesn't burn.
  • Add split peas and salt and stir to combine. Add 2 cups of warm water and cook until peas are soft. This can take anywhere from 10-40 minutes, depending on the peas. You may cover the pot and lower the heat during this time, just be sure to check often to make sure it's not burning. Add more warm water if needed.
  • Once the peas are soft, add Ethiopian Mild Blend, and turn of the heat. Taste and adjust for salt. If you are using jalapeno, slice lengthwise and remove seeds and veins. Slice into thin strips and serve on top or on the side.
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