Spicy Split Peas Recipes

SPICY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

SPICY SPLIT PEAS WITH VEGETABLES

Steps:

• Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes.
• Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown. Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside.
• Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender.
• Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended. Serve over rice. Garnish with cilantro.

SPICY SPLIT PEA SOUP

Steps:

• In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours.
• Add the can of pumpkin and stir until it is completely combined.
• Add whipping cream and stir until it is completely combined.
• I like to add a little fresh ground pepper when served.

SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION

Steps:

• I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
• dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
• Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
• Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
• Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
• Clean split peas in strainer with water, remove any discolored peas.
• Add peas to a large stockpot.
• Add 6 cups vegetable or chicken broth to stockpot.
• Add cooked onions, carrots and garlic to stockpot.
• Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
• Bring all to a boil then cover and simmer over low heat for 30-60 minutes.

SPICY SPLIT PEAS

Steps:

• In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain.
• In 10-inch skillet, melt butter over medium-high heat. Cook gingerroot, salt, turmeric, cumin and onion in butter about 3 minutes, stirring occasionally, until onion is tender. Stir in peas until evenly coated.

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.