Yellow Split Peas with Parsley and Lemon
June 16, 2006
Split peas, part of that lovely legume family, were the focus of my culinary experiment after eating a delicious bowl of yellow split pea soup from a middle eastern restaurant in
Denver. I savored every bite of this soup and attempted to decipher all of its ingredients. While I was unable to do just that, I did manage to come up with a darn close version.
My only regret is that I did not cook the split peas long enough, so they turned out a little tougher than I would have wanted. This yellow split pea recipe will almost complete the split pea/daal soup array of recipes posted on this site. If you’ve never tried split peas, I suggest starting with the green split pea soup recipe first because its flavors are more common than the seasonings used for this dish.
You will need:
- 2 c of yellow split peas (pick through them and pick out the rotten ones)
- 3 c of vegetable or chicken stock
- 4 c of water
- ½ finely diced yellow onion
- 3 garlic cloves, minced
- 1 tsp turmeric powder
- 2 tsp whole cumin seeds
- handful of chopped flat leafed Italian parsley
- juice from 1 lime
- salt & pepper to taste
- basmati rice, cooked
Step One: In a crockpot, combine the split peas, stock, water, spices (except Italian parsley), garlic, and onion. Put the crockpot on low and cook all day while away at work, or on high for 4 hours.
If you don’t have a crockpot, place the garlic and onions in a stock pot and sauté with 3 tbsp of olive oil. When translucent, add spices, split peas, stock, and water. Bring to a boil; turn this down to medium and cover it. Cook this for 1-2 hours until the peas are very soft. Stir this so it won’t stick to the bottom.
Step Two: When cooked, add the juice of one lime and stir in the Italian parsley. Correct the seasoning with salt and pepper. Serve this over cooked basmati rice, or eat as a soup. If you want more liquid, add more stock (1 c at a time) and cook for another 10 minutes until warm.
Denver. I savored every bite of this soup and attempted to decipher all of its ingredients. While I was unable to do just that, I did manage to come up with a darn close version.My only regret is that I did not cook the split peas long enough, so they turned out a little tougher than I would have wanted. This yellow split pea recipe will almost complete the split pea/daal soup array of recipes posted on this site. If you’ve never tried split peas, I suggest starting with the green split pea soup recipe first because its flavors are more common than the seasonings used for this dish.
You will need:
- 2 c of yellow split peas (pick through them and pick out the rotten ones)
- 3 c of vegetable or chicken stock
- 4 c of water
- ½ finely diced yellow onion
- 3 garlic cloves, minced
- 1 tsp turmeric powder
- 2 tsp whole cumin seeds
- handful of chopped flat leafed Italian parsley
- juice from 1 lime
- salt & pepper to taste
- basmati rice, cooked
Step One: In a crockpot, combine the split peas, stock, water, spices (except Italian parsley), garlic, and onion. Put the crockpot on low and cook all day while away at work, or on high for 4 hours.
If you don’t have a crockpot, place the garlic and onions in a stock pot and sauté with 3 tbsp of olive oil. When translucent, add spices, split peas, stock, and water. Bring to a boil; turn this down to medium and cover it. Cook this for 1-2 hours until the peas are very soft. Stir this so it won’t stick to the bottom.
Step Two: When cooked, add the juice of one lime and stir in the Italian parsley. Correct the seasoning with salt and pepper. Serve this over cooked basmati rice, or eat as a soup. If you want more liquid, add more stock (1 c at a time) and cook for another 10 minutes until warm.
Labels: Italian parsley, lemon, split peas
