Best 7 How To Cook Split Peas Recipes

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

COOKING GREEN SPLIT PEAS FROM SCRATCH

Steps:

• In a large pot, sort through green split peas for any hard debris or rocks. Rinse split peas with water until the water runs clear.
• Add fresh water and bring split peas to a low boil over medium heat. As soon as they boil, reduce the heat to medium-low and let the lentils simmer for 25-30 minutes or until no longer crunchy.
• Drain excess water and allow split peas to cool.
• In a soup pot, combine oil, diced onion and minced garlic, and sauté on medium heat for a few minutes until fragrant.
• Add in finely diced potatoes, frozen corn, and vegetable broth. Raise the heat to medium-high until the soup comes to a boil and reduce the heat to a strong simmer, about medium heat. Cook until the potatoes are tender, about 10 minutes.
• Add in cooked green split peas, diced zucchini, smoked paprika, and salt. Simmer for an additional 5-7 minutes until zucchini is slightly cooked but not overly soft.
• Add in milk and lime juice, stirring well to incorporate. Taste and adjust seasonings.
• Serve with chives, additional corn kernels, and olive oil for topping.
• Preheat the oven to 375.
• Mix together the filling of diced kale, green split peas, green chiles, half of the cheese, minced red onion, lime juice, and salt.
• Spread 1 cup of tomatillo salsa into the base of an 8x8 pan. Scoop about ½ cup of filling into the center of a tortilla and roll gently, placing the seam side down in the pan. Continue until all of your filling is used up, about 12 enchiladas, and then cover the enchiladas with the additional cup of salsa and additional cheese.
• Bake at 375 for 20 minutes until browning and bubbly. Let cool slightly and top with avocado, baby tomatoes and cilantro before serving.
• Preheat the oven to 375 degrees, and grease a rectangular baking dish with olive oil.
• Using a vegetable peeler or a mandoline slicer, create thin lengthwise slices of squash.
• In a mixing bowl, stir together cooked green split peas, ricotta, and mozzarella. If using packaged ricotta, stir in 1 tablespoon garlic powder, 2 teaspoons Italian seasoning, and ½ teaspoon salt.
• Dollop the mixture into a slice of the squash and roll it up. Place it in the baking dish. Repeat until you've used up your filling, about 15 roll ups.
• Slather the tops of the zucchini roll ups with pesto, and top with the halved baby tomatoes.
• Bake at 375 for 20-25 minutes, until hot. Let rest 5 minutes and serve with a green salad.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

BASIC COOKED SPLIT PEAS RECIPE

Steps:

• Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.
• Add the split peas to a pot with your preferred cooking liquid-water, vegetable broth, and bone broth are all good options.
• Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.
• Remove from heat, and season with salt to taste.

SPLIT PEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
• Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
• Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
• Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
• Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
• Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.