lb dried split peas
High in plant-based protein (approximately 25g per 100g dried) and dietary fiber, split peas are also rich in polyphenol antioxidants and minerals including iron and folate.
About
Dried split peas are the dried and halved seeds of Pisum sativum, a legume native to the Mediterranean region and central Asia. The whole green or yellow peas are mechanically split along their natural seam to produce two flat, lens-shaped pieces. Yellow split peas, the more common variety in Western cooking, have a mild, slightly sweet flavor and become creamy when cooked. Green split peas retain more earthy notes and are preferred in some European cuisines. The dried form has an indefinite shelf life when stored properly, making it a pantry staple in countless culinary traditions.
Culinary Uses
Split peas are most famously used in split pea soup, a classic preparation across Northern Europe and North America, where they cook down into a creamy puree. They appear extensively in Indian dal preparations, where they are combined with spices and aromatics to create dal makhani or simpler everyday dals. Split peas are also employed in British cuisine (pease pudding), Middle Eastern stews, and as an ingredient in vegetarian dishes seeking protein and substance. They require no soaking before cooking, typically requiring 45 minutes to 1 hour of simmering. Their ability to disintegrate into a thick, creamy consistency makes them ideal for soups and purées.