GREEK YELLOW SPLIT PEA PURéE
If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 2h45m
Yield Serves six to eight
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
- When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.
YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split peas; it'll be just as tasty and actually quicker to cook!
Provided by Diana Moutsopoulos
Categories Everyday Cooking Vegan
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
- Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
- Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 26.6 g, Fat 3.6 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 25.8 mg, Sugar 2.6 g
YELLOW SPLIT-PEA SPREAD WITH SPRING CRUDITES
The consistency of this dish should be like hummus: thick enough to spread on bread or cling to vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 16
Steps:
- Make the bouquet garni: Place the ingredients on a piece of cheesecloth. Tie into a bundle with kitchen twine.
- Make the spread: Combine split peas, water, 1 teaspoon salt, and the bouquet garni in a medium saucepan. Bring to a boil. Reduce heat, and simmer until split peas are tender, about 45 minutes. Discard bouquet garni. Reserve 1/2 cup cooking liquid. Drain split peas, and let cool slightly in strainer, about 10 minutes.
- Puree split peas, lemon juice, remaining teaspoon salt, and 1/4 cup plus 1 tablespoon reserved cooking liquid in a food processor until completely smooth. If the mixture is very thick, add more liquid. (Spread can be refrigerated in an airtight container for up to 1 week.)
- Before serving, drizzle with oil, top with onion and capers, and season with pepper. Serve with toasts and crudites.
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)
This is a delicious meze (appetizer) made with yellow split peas (or lentils). Santorini is the island that is known to grow the best yellow peas in Greece - and this recipe derives from there. It is very delicious and healthy - use it as a dip or slather it on good-quality, crusty bread and enjoy with a glass of white wine! Although this looks like a long time to make a recipe - it is mostly passive cooking time of the peas - the recipe itself is a breeze!
Provided by evelynathens
Categories Vegetable
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
- Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
- In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
- In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
- If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
- Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.
Nutrition Facts : Calories 409.6, Fat 19.5, SaturatedFat 2.7, Sodium 816.1, Carbohydrate 43.1, Fiber 17.9, Sugar 6.1, Protein 16.8
CURRIED YELLOW SPLIT PEAS AND CAULIFLOWER
Make and share this Curried Yellow Split Peas and Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, combine split peas and water, and bring to a boil over medium heat.
- Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
- Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes.
- Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
- Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well.
- Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more.
- Stir in coconut, raisins and salt to taste. Serve hot.
Nutrition Facts : Calories 397, Fat 12.4, SaturatedFat 2.4, Sodium 45.8, Carbohydrate 59.6, Fiber 18.2, Sugar 21.6, Protein 16.7
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