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Split pea recipes that aren't soup?

LenGrayLenGray Member Posts: 543 Member Member Posts: 543 Member
Hullo wonderful people!

So, the other day a very nice neighbor of mine got about 8 lbs of green and yellow split peas from the food pantry. They had no idea what to do with them and, since they know I am vegan, figured I could make better use of them and gifted them to me. The only problem is that I have NO idea what to do with them aside from making soup. I like soup, but not THAT much ;p

If anyone has any ideas for how to use them, I'd be very grateful!

Replies

  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,591 Member Member Posts: 1,591 Member
    Here’s a couple of ideas for you. I’ve made both so can tell you they’re both really good!

    The Kik Alicha I turned into a soup the following day (adding a tin of chopped tomatoes and vegetable stock). I then took another portion, thickened it up with mashed potato and some chickpea flour and made it into falafel style balls which I baked and served on a grain bowl.

    https://foodaciously.com/recipe/ethiopian-yellow-split-peas-kik-alicha


    This one I eat with a side of basmati and some runner beans/dwarf beans and steamed cauliflower.

    https://slowthecookdown.com/green-lentil-daal-easy-weeknight-meal/

    Edit to add: Just remembered this one too:

    https://www.southernkissed.com/spinach-tomato-dal/

    Also check out Powerhungry.com for all manner of flatbreads etc made with pulses. I also cook them up with various herbs, spices and veg and make stuffed peppers etc.
    edited June 11
  • wilson10102018wilson10102018 Member Posts: 1,074 Member Member Posts: 1,074 Member
    They last forever and soup is the best choice - by far. Yellow is best. And, there is no limit on the amount of carrots and chicken broth that you can use to make the soup.
  • OnedaywriterOnedaywriter Member Posts: 281 Member Member Posts: 281 Member
  • LietchiLietchi Member Posts: 2,416 Member Member Posts: 2,416 Member
  • yirarayirara Member Posts: 6,680 Member Member Posts: 6,680 Member
    mushy peas with... hmm.. not sure to be honest as fish is probably out of the question. Hmm.. Also, a good pea soup or sneert needs something like a smoked sausage. Kheema without mince? Actually, I have no idea how to use peas when you're vegetarian.
  • MaltedTeaMaltedTea Member, Premium Posts: 5,977 Member Member, Premium Posts: 5,977 Member
    Roti 🤤

    https://www.onegreenplanet.org/vegan-recipe/dhalpuri-roti-trini-split-pea-stuffed-flatbread/

    (a flatbread that can be stuffed with most anything...but curried protein is best)
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,591 Member Member Posts: 1,591 Member
    yirara wrote: »
    mushy peas with... hmm.. not sure to be honest as fish is probably out of the question. Hmm.. Also, a good pea soup or sneert needs something like a smoked sausage. Kheema without mince? Actually, I have no idea how to use peas when you're vegetarian.

    Btw, ‘mushy peas’ aren’t made with green split peas. They’re made with a variety of pea called a ‘Marrowfat’ pea. Personally, whilst I love all things lentil/vegetable/bean/pulse I cannot stomach traditional mushy peas! 🤢
  • acpgeeacpgee Member Posts: 6,028 Member Member Posts: 6,028 Member
    I've been looking forward to trying this. My mom used to do something similar with split lentils when I was a kid. After a flash fry at high heat I think my mom used to finish them in the oven.
    https://www.everylastbite.com/2014/11/29/split-peas/
  • wickedaubergine7wickedaubergine7 Member, Premium Posts: 2 Member Member, Premium Posts: 2 Member
    Any recipe for red lentils pretty much can work with split peas. I like to make curried lentils with all of the different Southeast Asian curry pastes, as well as Indian curry flavors, and serve over rice or quinoa.
  • tracybear86tracybear86 Member Posts: 156 Member Member Posts: 156 Member
    I made this last weekend and it was really good! I actually had to buy split lentils because I only had whole. There is a stovetop recipe if you don't have an instant pot.

    https://www.veganricha.com/instant-pot-kitchari/#wprm-recipe-container-30791
  • lynn_glenmontlynn_glenmont Member Posts: 8,862 Member Member Posts: 8,862 Member
    It's often served on Ethiopian vegetarian platters that I've gotten at food trucks and restaurants -- just cooked like any other vegetable, not liquid like soup, with other veggies like dark leafy greens. I've never made it, but I found lots of recipes by googling "how to make Ethiopian split peas." Of course, the best part is the injera bread. :smile:
  • wilson10102018wilson10102018 Member Posts: 1,074 Member Member Posts: 1,074 Member
    ^^ I’m guessing Chicken Broth isn’t going to be the right option for the OP as he/she is Vegan! 😂

    Oh no! She will have to use vege broth. Sacrilege.
  • kshama2001kshama2001 Member Posts: 24,274 Member Member Posts: 24,274 Member
    I have no non-soup recipes, so will offer my soup recipe, which is vegan, and has lots of vegetables. This is from the original Moosewood cookbook.

    We skip the tomatoes, and steps 3 & 4.

    I grate the carrots and potatoes in my food processor.

    https://thebackyardlemontree.com/2013/04/22/best-split-pea-soup/
  • kshama2001kshama2001 Member Posts: 24,274 Member Member Posts: 24,274 Member

    I'm going to have to try this!

    I've never been crazy about my hummus recipe, which is also from the original Moosewood. After looking at other's recipes from a thread a few years back, it seems mine did not have enough olive oil, but I never attempted it again with that tweak in mind.
  • LenGrayLenGray Member Posts: 543 Member Member Posts: 543 Member
    Thanks for all the delicious suggestions, everyone! I'll definitely have to give these a try ^_^
  • cheryscherys Member Posts: 381 Member Member Posts: 381 Member
    How about dahl? Cook them until soft in veggie stock (not too much) and mild spices (try powdered cumin seed, coriander seed, turmeric and fenugreek). Puree half of them to thicken the texture. Then stir in some baby spinach leaves. Fry up until cripsy some finely sliced onion, garlic and a chilli and sprinkle them on top with a bit of lemon zest.
  • kshama2001kshama2001 Member Posts: 24,274 Member Member Posts: 24,274 Member
    kshama2001 wrote: »
    I'm going to have to try this!

    I've never been crazy about my hummus recipe, which is also from the original Moosewood. After looking at other's recipes from a thread a few years back, it seems mine did not have enough olive oil, but I never attempted it again with that tweak in mind.

    I halved the recipe and made this mostly as instructed and found it a little bland. (I did use less than half of the oil called for.)

    So I got out my Moosewood and added stuff until it was just right:
    • More lemon
    • More garlic
    • More salt
    • Scallions
    • Parsley
    • 14 g tahini - this was the magical missing ingredient
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