Ingredients

16 ounces, weight Dry Yellow Split Peas, Sorted Through To Remove Debris, Then Rinsed Well
5 Large Red Onions, Peeled And Cut In Quarters
1 cup Olive Oil
2 teaspoons Turmeric
Salt To Taste
1 teaspoon Minced Garlic

Directions

In a large, heavy pot, cover peas with 3 water.
Bring to a boil.
Reduce heat to medium low and cook until tender, about 30-45 minutes.
Meanwhile, puree the onions in a food processor or blender.
Cook the onion puree in a large heavy pot over medium heat until theyre tender and just turning brown (note: they will be dry).
Add the olive oil, tumeric and salt and stir to combine.
Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook until the consistency is similar to pea soup.
Stir in garlic and serve with injera (which is an Ethiopian sourdough risen flatbread).