Split Pea Spread Recipes

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.

Steps:

• Place all ingredients together in a pot over the stove and simmer until peas are thoroughly cooked.
• Mix all ingredients together until it has the consistency of mashed potatoes.
• Serve warm or cold.

Steps:

• Soak dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas.

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.

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.