Yekik Alicha Soup

Ingredients

• 1 1/2 cupsyellow split peas — rinsed
• 1yellow onion — finely chopped
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1 tspground turmeric
• 1green chili — slit
• 2 tbspniter kibbeh or oil
• 6 cupswater
• 1 tspfine salt

Method

1. Begin by finely chopping 1 yellow onion and mincing 3 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili into thin rounds, removing seeds if you prefer less heat. Rinse 1 1/2 cups of yellow split peas under cold water until the water runs clear, then set them aside to drain.
2. In a large, heavy-bottomed pot, heat 2 tablespoons of niter kibbeh or oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and takes on a pale golden color. This should take about 5 to 7 minutes, indicating the onions are sweet and ready for the next step.
3. Stir in the minced garlic and ginger, cooking for about 1 minute until they release their fragrant aroma. Add 1 teaspoon of ground turmeric, stirring it into the onion mixture. Allow the turmeric to bloom in the hot fat, which will enhance its flavor and color, turning the mixture a vibrant yellow.
4. Once the turmeric is well incorporated, add the rinsed yellow split peas to the pot. Pour in 6 cups of water and add 1 teaspoon of fine salt. Stir everything together, ensuring the split peas are submerged in the liquid.
5. Bring the mixture to a gentle simmer over medium heat. Cover the pot partially with a lid, allowing steam to escape, and cook until the split peas are tender and the soup has thickened slightly, about 30 to 40 minutes. You will know it's ready when the peas are soft and the broth has a creamy consistency.
6. Taste the soup and adjust the seasoning with more salt if needed. Ladle the Yekik Alicha Soup into warm bowls, ensuring each serving has a generous amount of broth and split peas. Serve hot, inviting everyone to enjoy this comforting and aromatic dish.