Place the split peas in a large pot, add
dd onion and cook uncovered for 5 minutes, stirring often, until
emaining spices and stir. Saute for about 1 minute, cooking spices
an boil the split peas in plenty of water for about 30 minutes
tumeric and coriander to the yellow split peas and start cooking them on
alf.
Add ham stock, yellow split peas and bacon bits. Bring soup
stirring, for 2-3 mins, or until soft. Add split peas, garlic, ginger
Place split peas in a bowl; cover with cold water. Let stand overnight; drain. Rinse under cold water; drain.
Place split peas in medium saucepan; cover with boiling water. Simmer, covered, for 10 mins, or until tender. Rinse under cold water; drain.
For the mustard dressing, whisk all ingredients in a medium bowl.
Place split peas with remaining ingredients in large bowl. Drizzle with dressing; mix gently.
ver a bowl. Let stand for 30 mins. Rinse under cold
oasted corn and bell peppers for the canned corn medley if
ver and cook on Low for 12 hours or on High
large saucepan, combine the split peas with the onion, bay leaf
rom the processor and cook for 5-10 minutes, until soft
asserole and fry the onion for 3-4 minutes, till golden
n medium.
Saute onions for 5 minutes or until they
b>split peas in a deep saucepan.
Add cold water to cover peas
minute.
Add the split peas and water, then whisk in
Rinse and pick over the yellow split peas and soak overnight in clear water.
Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
celery including leaves, green and yellow split peas and red lentils.
Bring
s softened.
Add the split-peas, the sliced carrot, the celery