Turkish Split Pea Stew (Bezelye Yemeği)

Ingredients

• 2 cups dried yellow split peas, rinsed
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 tablespoons tomato paste
• 1 cup diced tomatoes, canned or fresh
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 4 cups chicken stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften onion and carrot
2. 2

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the tomato paste, paprika, cumin, and red pepper flakes. Cook, stirring constantly, until the tomato paste darkens slightly, about 2 minutes.

   2:00 · Toast tomato paste and spices
4. 4

   Stir in the diced tomatoes and cook until slightly broken down, about 3 minutes.

   3:00 · Cook tomatoes
5. 5

   Add the split peas, chicken stock, salt, and black pepper. Stir well and bring to a boil over high heat.

6. 6

   Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the split peas are tender and the stew has thickened, about 40 minutes.

   40:00 · Simmer split peas
7. 7

   Check the stew's consistency; if too thick, stir in a splash of water or stock to loosen it to a hearty, spoonable texture.

8. 8

   Remove from the heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

9. 9

   Ladle into bowls, sprinkle with fresh parsley, and serve warm, over rice if desired.