Yellow Lentils Recipe

Rinse and pre-soak (optional)

Rinse the yellow split lentils in cold water until water runs clear. Optional: soak for 15–30 minutes to reduce cooking time and improve texture; drain.

Cook lentils

In a medium saucepan, combine the rinsed lentils, 6 cups water, 1 tsp turmeric, and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and skim any foam. Cover partially and cook for 20–30 minutes until lentils are tender but holding shape (time varies by lentil type). Stir occasionally and add a splash of water if they become too thick.

Prepare vegetables

While lentils start cooking, peel and dice the potato into 1/2-inch cubes (about 1 cup). Peel and slice carrots into 1/4-inch rounds (about 2 cups). Core and thinly slice the cabbage into ribbons (about 2 cups). Slit the green chili lengthwise (remove seeds if you want milder heat) and set aside.

Par-cook firmer vegetables

After the lentils have simmered about 10 minutes and started to soften, add the diced potato and carrots to the pot. Stir to combine and continue simmering for another 10 minutes.

Add cabbage and chili

When potatoes and carrots are nearly tender (after those 10 minutes), add the sliced cabbage and whole/slit green chili to the pot. Simmer for an additional 5–8 minutes until all vegetables are tender but not falling apart.

Sauté aromatics

In a separate skillet or small saucepan over medium heat, warm 3 tbs ghee or oil. Add 1 cup chopped yellow onion and sauté 6–8 minutes until soft and translucent.

Add ginger, garlic and spices

Add 3 minced garlic cloves and 1 tbs grated ginger to the onions and cook 1–2 minutes until fragrant. Stir in 0.5 tsp mild berbere or smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, and 0.25 tsp fenugreek seeds (if using). Cook spices 1 minute to bloom flavors, stirring constantly to avoid burning.

Combine aromatics with lentils

Pour the sautéed onion-spice mixture into the simmering lentils and vegetables. Stir well and simmer together 3–5 minutes so flavors meld. Taste and adjust salt as needed.

Temper spices

In a small skillet, heat 3 tbs oil or ghee over medium-high heat. Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. Let them pop and sizzle for 20–30 seconds, then immediately remove from heat to prevent burning.

Finish with tempering

Pour the hot tempered oil and seeds over the cooked lentils and vegetables. Stir to distribute; the hot oil will release a fragrant toasted aroma that elevates the Alicha profile.

Stir in 2 tbs chopped fresh cilantro, 1 tbs lemon or lime juice and 0.5 tsp black pepper. Taste and adjust seasoning. If the stew is too thick, add up to 1/2 cup hot water to reach desired consistency. Simmer 1–2 minutes more to combine flavors.

Serve warm with injera, rice, or flatbread. Garnish extra cilantro or a drizzle of olive oil if desired.