nd add carrots, celery, garlic, yellow split peas, chicken broth and cook
tumeric and coriander to the yellow split peas and start cooking them
alf.
Add ham stock, yellow split peas and bacon bits. Bring
ith parsley.
TIPS: Traditionally, yellow split peas are not soaked before
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.
Cook split peas in boiling water for
to make the dip, place split peas in a small saucepan
hours or until the split peas are tender.
Stir
dd the vegetables to the pea puree and simmer until they
minute.
Add the split peas and water, then whisk
br>Add sweet potatoes, water, split peas, and one tablespoon of
Place the split peas in a large pot,
In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.
large saucepan, combine the split peas with the onion, bay
s softened.
Add the split-peas, the sliced carrot, the
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.
Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
tir and then add the split peas and stir again until
Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic.
Cook, stirring until onion is softened, about 5 minutes.
Add split peas, potato, broth, oregano, and pepper and bring to a boil.
Reduce heat and simmer, covered, until split peas are very tender, about an hour.
Stir in turkey and cook until heated through, about 5 minutes.
celery including leaves, green and yellow split peas and red lentils.