Then I realized there was a jar of
yellow split peas in the pantry, and 5 cups of homemade turkey stock in the fridge — Oh Happy Days.
I
find yellow split peas take a lot longer than lentils to cook up - but, its fine to start them up at the same time?
I never really liked split pea soup (but I love peas),
do yellow split peas have a different taste and texture?
Add a clean protein powder to a shake, such as plant - based pea protein made
from yellow split peas, or grass fed and organic whey protein.
Hi - I haven't cooked with lentils before and I wasn't able to
find yellow split peas, so I purchased yellow split lentils.
I make a similar soup instead I
use yellow split peas and then use the immersion blender to puree it, great meal for 1 year olds.
To prepare Fried Yellow Split Peas: Soak 1/3
cup yellow split peas in water for at least 4 hours or up to 12 hours.
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup
dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
Soaked yellow split peas are processed until nearly smooth and then combined with garlic, onion, spices and fresh cilantro.
This flavorful and warming Afghan - inspired split pea dal is made with
creamy yellow split peas simmered in ginger and toasty spices.A couple of weeks ago I was reminded of how much I missed Afghan food.
This flavorful and warming Afghan - inspired split pea dal is made with creamy
yellow split peas simmered in ginger and toasty spices.
1
pound yellow split peas * (soaked overnight in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)
1 cup / 7 oz /
200g yellow split peas 1 cup 7 oz / 200g red split lentils (masoor dal) 7 cups / 1.6 liters water 1 medium carrot, cut into 1 / 2 - inch dice 2 tablespoons fresh peeled and minced ginger 2 tablespoons curry powder 2 tablespoons butter, ghee, or coconut oil 8 green onions (scallions), thinly sliced 3 tablespoons golden raisins 1/3 / 80 ml cup tomato paste 1 14 - ounce can coconut milk 2 teaspoons fine grain sea salt one small handful cilantro, chopped
-8 cups vegetable broth -2 cups water -1 / 2 cup pearled barley -1 / 2
yellow split peas -1 / 4 cup white beans (I used baby lima beans)-1 / 2 cup dried mushrooms (I used shitake, but any will work!)
I made a
delightful yellow split pea soup as well, last month, in the heart of Chicago winter (which for those of you who don't know, is no more fierce than other midwest winters, people just complain about them more).
Clearly the rest of the world has a leg up on us: countries in the Middle East have their chickpea Falafel, Brazil has its black eyed pea acaraje, and both India and Burma have
yellow split pea fritters.
Potstickers - For my flight to London, I made the filling with lots of caramelized shallots &
pureed yellow split peas then pan-fried them until the bottoms were crisp and golden.
* To cook the dried
yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender.
This delicious, velvety
smooth yellow split pea dip (fava) is one of the best Greek dishes; give it a try, it will surely become a favourite!