yellow split peas

This yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.

Yellow Split Pea Soup

olive oil

onion

celery (diced)

garlic (minced)

vegetable broth

potato

corn (about 2 1⁄2 cups)

⁄4 teaspoon smoked paprika

sea salt (more

⁄4 cup Cashew Cream (recipe below)

apple cider vinegar

cashews

water

salt

chives

corn kernels

chopped parsley

red pepper flakes

coconut bacon

olive oil (for drizzling)

Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set 3/4 cup aside.

Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.

Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.

Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.

Split peas are most often cooked in another recipe (like Split Pea and Ham soup), but you can also cook split peas &quot;straight&quot; for use in salads or other dishes.

Basic Cooked Split Peas Recipe

peas

water, vegetable broth, chicken broth,

Salt,

Pour the dried split peas into a bowl...

Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.

Add the split peas to a pot with...

Add the split peas to a pot with your preferred cooking liquid—water, vegetable broth, and bone broth are all good options.

Bring to a boil over high heat, stir,...

Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.

Remove from heat, and season with salt to...

Remove from heat, and season with salt to taste.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

Mushrooms and protein-rich yellow split peas are simmered in a spicy, Indian-inspired broth flavored with garlic, ginger, turmeric, and coriander.

One-Pot Yellow Split Pea Soup

grapeseed oil (or as needed to coat the pot)

red onion ((½ large))

carrots, (diced (reserve green tops if desired))

garlic, (minced)

2- inch piece of ginger, (grated)

mushrooms

dry yellow split peas, (rinsed)

coriander

turmeric

Salt and pepper

Cilantro leaves

Sunflower seeds, (toasted if desired (see note))

Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed. Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes, or until peas are tender. (Cook longer for a softer texture.) Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired. Taste and season with salt and pepper.

Divide soup between bowls and garnish with cilantro, chives, and sunflower seeds if desired.

Store in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Vegan Yellow Split Pea Soup {easy, frugal}

extra virgin olive oil

onions

carrots

tsp black pepper

fine sea salt (plus more to taste)

flat-leaf (Italian) parsley

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.

Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.

Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

I made this tonight and it was delicious! The pease were still pretty al denté after an hour but we’re using a hotel conduction hob which is pretty basic. I also couldn’t blend and only had dried dill with me but it tasted great and I’m looking forward to my leftovers tomorrow already.

Make this flavoursome curry a part of your Indian banquet.

Potato and split pea curry

chat potatoes, halved

tbsp Alfa One rice bran oil

brown onion, finely chopped

garlic cloves, crushed

tsp finely grated fresh ginger

madras curry paste (see note)

can diced tomatoes

pure cream

plain yoghurt

baby spinach

coriander leaves

Bowls of soup filled with vegetables, seeds and split peas are a healthy way to get warm this winter.

Yellow split-pea soup with toasted pepitas and sunflower seeds

(500 grams) yellow split peas

onion,

leek (white part only), finely chopped

carrots,

thyme sprigs, plus extra leaves

1L (4 cups) salt-reduced chicken or vegetable stock

sunflower seeds

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

A creamy, warm and hearty meal of yellow split pea dal, flavored with a sauce of tomato, spices, and onion. Enjoy on its own, with rice, or with steamed potatoes and a side of fresh vegetables. Vegan and gluten-free.

Delicious Yellow Split Pea Dal

yellow split pea (dal)

Water (5 cups for cooking dal, one

Turmeric powder

(adjusted

tsp Garam masala

Coriander (roughly chopped)

Onion (finely diced)

Cumin seeds

Fenugreek seeds

2-3 medium Tomatoes (chopped small)

2½ centimeters Fresh ginger (finely chopped)

Garlic (crushed)

Water (use the amount needed

Coriander (Cilantro. Roughly chopped.)

Red chilli (chopped - optional)

Step 1

Add the yellow split peas, water and salt in a large pot and bring to a boil on high heat. Turn heat down to medium - low and allow to simmer for 45 minutes without the lid. You will need to skim off the froth a couple of times. Around the 40 minute mark, stir in turmeric powder, garam masala and half of the chopped coriander (cilantro).

Yellow Split Pea

Step 2

In a frypan/skillet over med-high, add optional 1-2 tablespoons olive oil (just leave out if not using oil), and cumin and fenugreek seeds. Heat up until the aroma is released, by stirring.  If using oil, add the diced onion and sweat until they are translucent. If you’re not using oil, add 4 tablespoons of water with onion and sweat until they are translucent and start to change color.Stir in the garlic and ginger and then add the diced tomatoes and cook them down for about 15-20 minutes on medium heat. You may need to add more tablespoons of water.

Sauce

Step 3

Once the dal is completely cooked, it should be goopy, add the aromatic sauce to the yellow split peas dal and stir through thoroughly. Taste to see if you&#39;d like to adjust the salt. Serve warm.

Combining

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647301632/dmik16gcqpusw9ccrxk3.mp4

A creamy, warm and hearty meal of yellow split pea dal, flavored with a tomato, spices, and onion sauce. Enjoy on its own, with rice, or with steamed potatoes and a side of fresh vegetables. Vegan and gluten-free.

Yellow Split Pea Dal No Oil

Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed.

Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes to 1 hour, or until peas reach desired level of softness. (Cook longer for a softer texture, see note.)

Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired.

Taste and season with salt and pepper as desired.

A fit and frugal dinner: my easy split pea curry (also known as dal), made in one pot! It is vegan, high in protein, oil-free & gluten-free.

Easy Split Pea Curry {vegan, high protein, Oil-Free}

ginger

cumin

garlic powder

cayenne (more or less to taste)

cinnamon

(60 mL) canned tomato puree (see notes for options)

In a medium, heavy saucepan, combine 1/2 cup...

In a medium, heavy saucepan, combine 1/2 cup (125 mL) of the water with the onion. Bring to a boil over medium high heat; cook and stir for 4 to 5 minutes until softened.

Add the ginger, coriander, turmeric, cumin, garlic powder,...

Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, (optional) cinnamon, split peas and tomato puree. Cook and stir for 2 minutes longer.

Stir in the remaining 3 cups water. Bring...

Stir in the remaining 3 cups water. Bring to a boil and then reduce heat to low. Cook,  partially covered, for 45 to 50 minutes until the peas are tender (If you prefer the peas even more tender, cook for 5 minutes longer; add more water, as needed). Season with additional salt to taste.

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