Green Split Peas

green split peas

Green Split Peas


Green split peas were a completely new ingredient to me until I made this dish for a challenge I did to feed myself with $25 for 5 days. Like large lentils, it wasn’t really surprising that I was instantly addicted. The secret to loving these legumes is to not over cook them down to a greenish goop, often associated with pea & ham soup.

takes: 45 minutes
makes: heaps

500g (1lb) dried green split peas
3 ribs celery, diced, optional
1 onion, diced
1 sprig rosemary, optional

1. Rinse split peas and place in a large pot. Cover generously with water and bring to a boil.

2. Add onion, rosemary & celery, if using and simmer for 25-35 minutes or until lentils are al dente like cooked pasta . Tender but still with some bight.

3. Drain well and return to the pot. Season generously with salt and a few tablespoons olive oil.

Variations

other lentils – feel free to use pretty much any other lentil such as red lentils, green lentils, yellow split peas, or brown lentils. Some may take slightly less or more time.

onion-free – just boil the lentils with rosemary.

carnivore
– if you happen to have a ham hock or some soup bones floating around. By all means add them in to simmer with the lentils.

super-budget – just boil the lentils on their own and season with salt – skip the olive oil at the end.

Usage Suggestions

canned alternative – anywhere that calls for canned lentils or beans. Note: 1 can drained = approx 240g / 9oz of cooked lentils.

stew – skip the cooking first and just use dried split peas in this yellow split pea stew.

salads – such as this double green salad or crunchy, creamy salad.

veggie ragu – as an alternative to meat in this veggie ragu.

Prepare Ahead?

Absolutely. Takes about 45 minutes. I like to make up a big batch to have on hand for quick meals during the week.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so. Can be frozen for up to 12 months.

Waste Avoidance Strategy

split peas, onion – pantry.

celery – keeps for months in a plastic bag in the fridge.

rosemary – keeps in the fridge in a plastic bag for weeks. Freezes really well so when I don’t have a pot growing, I often have a bag of rosemary in the freezer.

Problem Solving Guide

too bland? season with more salt.

mushy – oh no! You’ve over cooked the lentils. Next time keep a closer eye on them and start checking for doneness earlier. For now, invite some friends over for a lentil ‘soup’ party.

short on time
– soaking the lentils overnight can reduce the cooking time by 10 minutes or so.

crunchy lentils – this means they’re undercooked. A little bight might be OK but if it’s too much, just return to the pan with a little water and simmer until you’re happy.

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{ 4 comments… read them below or add one }

Kim Skyring July 8, 2012

Wow, my new favorite greens. Was tasting pretty boring until I seasoned with salt and drizzled with olive oil, that just made it sing! I’ll be cooking these again, especially when there are no fresh greens in the house and I need a green fix.

Reply

jules July 8, 2012

Wonderful Kim!
So glad you saw what a difference proper seasoning makes!
Jx

Reply

Cate Queener May 15, 2012

I’m confused about the “preparing ahead” and “leftover potential” sections. Maybe the instructions are from a different recipe?

Reply

jules May 16, 2012

Good spotting Cate!
A copy and pasting error, I’m afraid.
I’ve updated the recipe with the correct details.
Thanks for letting me know
J

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