On chilly evenings, nothing satisfies like a warm bowl of green split pea comfort. These humble legumes transform into creamy soups, hearty stews, and savory dishes that feel like a cozy hug. Whether you’re craving classic flavors or new twists, our roundup brings you 20 soul-warming recipes perfect for weeknights or lazy weekends. Let’s dive into these delicious, nourishing bowls that will quickly become family favorites!
Creamy Green Split Pea and Potato Stew
Vividly comforting and deeply nourishing, this creamy green split pea and potato stew transforms humble ingredients into an elegant bowl of warmth. With its velvety texture and earthy flavors, it’s the perfect dish to savor on crisp autumn evenings. Each spoonful delivers a harmonious blend of tender legumes and hearty vegetables that feels both rustic and refined.
Ingredients
- 1 cup dried green split peas, rinsed and picked over
- 2 tablespoons olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- Add diced onion, carrots, and celery, sautéing for 6-8 minutes until vegetables soften and onions become translucent.
- Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add rinsed green split peas, vegetable broth, dried thyme, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add cubed potatoes to the pot, cover again, and continue simmering for another 25-30 minutes until potatoes are fork-tender.
- Remove the bay leaf and discard it.
- Use an immersion blender to partially puree the stew, leaving some chunks for texture, or transfer 2 cups to a blender and blend until smooth before returning to the pot.
- Stir in heavy cream, salt, and black pepper, heating gently for 3-4 minutes until warmed through.
- Fold in fresh parsley just before serving.
Buttery potatoes melt into the creamy split pea base, creating a luxuriously smooth texture with satisfying vegetable chunks. The subtle sweetness from carrots and aromatic thyme balances the earthy peas beautifully. For an elegant presentation, garnish with extra parsley and serve alongside crusty artisan bread for dipping into the rich broth.
Green Split Pea and Carrot Curry
Warm, aromatic spices mingle with earthy split peas and sweet carrots in this comforting curry that transforms humble ingredients into an elegant, nourishing meal perfect for crisp autumn evenings. This vibrant dish balances creamy textures with subtle heat, creating a sophisticated yet approachable centerpiece for any table.
Ingredients
– 1 cup dried green split peas, rinsed and drained
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust for preferred heat level)
– 3 medium carrots, peeled and diced into 1/2-inch pieces
– 4 cups vegetable broth
– 1/2 cup coconut milk
– 1 tablespoon fresh lime juice
– 1/4 cup chopped fresh cilantro
– Salt to season
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent and softened, 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute exactly.
4. Add curry powder, cumin, turmeric, and cayenne pepper, toasting spices while stirring constantly for 30 seconds to deepen flavors.
5. Incorporate diced carrots and rinsed split peas, coating thoroughly with spiced oil mixture.
6. Pour in vegetable broth, scraping bottom of pot to release any browned bits.
7. Bring mixture to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover pot and cook for 45-50 minutes, stirring occasionally, until split peas are tender but not mushy.
9. Stir in coconut milk and simmer uncovered for 10 minutes to allow flavors to meld and sauce to thicken slightly.
10. Remove from heat and stir in fresh lime juice and chopped cilantro.
11. Season with salt until flavors are balanced, starting with 1/2 teaspoon and adjusting as needed. Nowhere does comfort food achieve such sophistication as in this curry, where creamy split peas create a velvety base that contrasts beautifully with the tender carrot pieces. The subtle heat from cayenne lingers pleasantly behind the complex spice layers, making it exceptional when served over jasmine rice or with warm naan for dipping into the fragrant sauce.
Smoky Green Split Pea and Bacon Chowder
Brimming with rustic charm and sophisticated flavor, this soul-warming chowder transforms humble green split peas into an elegant cold-weather masterpiece. The gentle smokiness of applewood bacon melds beautifully with earthy legumes, creating a velvety texture that comforts from the first spoonful to the last. Each bowl offers a perfect balance of savory depth and subtle sweetness, making it an ideal centerpiece for cozy gatherings.
Ingredients
– 6 slices thick-cut applewood bacon, chopped (or regular bacon for more saltiness)
– 1 large yellow onion, diced (about 2 cups)
– 2 medium carrots, peeled and diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 pound dried green split peas, rinsed and drained
– 6 cups chicken broth (or vegetable broth for vegetarian option)
– 2 cups water
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– Fresh parsley, chopped for garnish
Instructions
1. Place chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Cook bacon for 8-10 minutes, stirring occasionally, until crispy and fat has rendered.
3. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the pot.
4. Add diced onion, carrots, and celery to the hot bacon fat.
5. Sauté vegetables for 6-8 minutes, stirring frequently, until onions are translucent and vegetables have softened.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in rinsed split peas, ensuring they’re well coated with the vegetable mixture.
8. Pour in chicken broth and water, then add bay leaf, dried thyme, and smoked paprika.
9. Bring mixture to a boil over high heat, then immediately reduce to a gentle simmer.
10. Cover pot partially and simmer for 45-50 minutes, stirring occasionally, until split peas have completely broken down and thickened the soup.
11. Remove bay leaf and discard.
12. Stir in heavy cream and butter until fully incorporated and butter has melted.
13. Season with salt and pepper, starting with 1 teaspoon salt and 1/2 teaspoon black pepper.
14. Simmer for 5 additional minutes to allow flavors to meld.
15. Ladle chowder into bowls and top with reserved crispy bacon and fresh parsley.
Elevating simple ingredients through slow simmering creates an exceptionally creamy texture without requiring any thickening agents. The smoky bacon essence permeates every spoonful, while the split peas provide a satisfying heartiness that makes this chowder substantial enough for a main course. For an elegant presentation, serve in shallow bowls garnished with extra bacon crumbles and a drizzle of high-quality olive oil, accompanied by crusty artisan bread for dipping into the rich broth.
Green Split Pea and Spinach Dal
Gracefully bridging ancient tradition with modern nourishment, this vibrant dal transforms humble split peas into a velvety canvas for earthy spinach and aromatic spices. Golden turmeric and toasted cumin seeds create a fragrant foundation that permeates every spoonful, while fresh ginger adds a subtle warmth that lingers beautifully. This comforting bowl offers both visual appeal and deeply satisfying flavors that nourish body and soul.
Ingredients
– 1 cup dried green split peas, rinsed and drained
– 4 cups water
– 1 tablespoon ghee (or coconut oil for vegan option)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 1 teaspoon cumin seeds
– ½ teaspoon red pepper flakes (adjust for desired heat level)
– 4 cups fresh spinach, roughly chopped
– 1 teaspoon salt
– 2 tablespoons fresh lemon juice
– Fresh cilantro for garnish
Instructions
1. Combine rinsed split peas and 4 cups water in a large pot over high heat.
2. Bring to a rolling boil, then reduce heat to maintain a gentle simmer.
3. Simmer uncovered for 45-50 minutes, stirring occasionally, until peas are completely tender and breaking apart.
4. While peas cook, heat ghee in a separate skillet over medium heat until shimmering.
5. Add cumin seeds and toast for 30-45 seconds until fragrant and slightly darkened.
6. Add diced onion and cook for 6-8 minutes, stirring frequently, until softened and translucent.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Add ground turmeric and red pepper flakes, stirring constantly for 30 seconds to bloom the spices.
9. Transfer the spiced onion mixture to the cooked split peas.
10. Stir in salt and simmer the combined dal for 10 minutes to meld flavors.
11. Add chopped spinach in batches, wilting each addition before adding more.
12. Cook for 3-4 minutes until spinach is fully incorporated and vibrant green.
13. Remove from heat and stir in fresh lemon juice.
14. Taste and adjust seasoning if needed.
15. Ladle into bowls and garnish generously with fresh cilantro.
Buttery-soft split peas create a luxuriously smooth texture that contrasts beautifully with the wilted spinach ribbons. The bright acidity from lemon juice cuts through the earthy richness, while toasted cumin seeds provide occasional bursts of warmth and crunch. For an elegant presentation, swirl in a tablespoon of coconut milk and serve with naan for dipping into this golden-hued comfort.
Green Split Pea and Sausage Casserole
Beyond the chill of autumn evenings, this comforting casserole emerges as a soul-warming embrace, where earthy split peas meld with savory sausage in a dish that feels both rustic and refined. Each spoonful delivers deep, layered flavors that speak to cozy gatherings and the simple pleasure of a meal made with care. It’s a timeless classic, elevated for modern tables yet rooted in tradition.
Ingredients
- 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works well)
- 1 cup dried green split peas, rinsed and drained
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 tbsp olive oil (or any neutral oil)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Add 1 pound of sliced smoked sausage and cook for 4–5 minutes, turning occasionally, until lightly browned.
- Stir in 1 finely diced yellow onion and cook for 3–4 minutes, until translucent.
- Add 2 minced garlic cloves and cook for 1 minute, just until fragrant.
- Tip: Toasting the garlic briefly prevents bitterness while enhancing its aroma.
- Pour in 1 cup of rinsed green split peas, 1 teaspoon dried thyme, and ½ teaspoon smoked paprika, stirring to coat evenly.
- Pour 2 cups of low-sodium chicken broth and 1 cup of heavy cream into the skillet, scraping the bottom to lift any browned bits.
- Bring the mixture to a gentle simmer, then immediately remove from heat.
- Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven.
- Bake for 45 minutes, then remove the cover and bake for an additional 15 minutes to allow the top to develop a golden crust.
- Tip: For a creamier texture, stir the casserole once halfway through baking to redistribute the peas.
- Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld.
- Tip: Resting time ensures the peas absorb any remaining liquid, resulting in a perfectly thickened consistency.
- Season with salt and black pepper to taste just before serving.
Rich and hearty, this casserole boasts a velvety texture where the split peas break down into a lush backdrop for the smoky sausage. The cream lends a subtle richness that balances the earthy peas, while hints of thyme and paprika weave through each bite. Serve it alongside a crisp green salad or crusty artisan bread to soak up every last drop of its savory sauce.
Spiced Green Split Pea and Lentil Soup
Kindling warmth in both kitchen and spirit, this aromatic soup transforms humble legumes into a sophisticated bowl of comfort. Perfectly balanced spices dance through each spoonful, creating a dish that feels both nourishing and celebratory. Its golden-hued broth carries the earthy essence of split peas and lentils, elevated by carefully layered seasonings.
Ingredients
– 1 cup green split peas, rinsed and drained
– 1 cup brown lentils, rinsed and drained
– 1 large yellow onion, diced (about 2 cups)
– 3 cloves garlic, minced
– 2 carrots, peeled and diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 2 tbsp olive oil (or any neutral oil)
– 6 cups vegetable broth (or chicken broth for non-vegetarian version)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust to desired heat level)
– 1 bay leaf
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
– 2 tbsp fresh lemon juice
– 1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
4. Stir in diced carrots and celery, cooking for 4-5 minutes until slightly softened.
5. Add ground cumin, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Add rinsed green split peas, brown lentils, bay leaf, salt, and black pepper to the pot.
8. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
9. Partially cover the pot with a lid and simmer for 45-50 minutes, stirring occasionally, until legumes are tender but not mushy.
10. Remove the bay leaf and discard it.
11. Stir in fresh lemon juice just before serving to brighten the flavors.
12. Ladle the soup into bowls and garnish with freshly chopped parsley.
What emerges is a velvety-textured soup where the lentils maintain their shape while the split peas break down to create a naturally thickened base. The smoked paprika lends a subtle smokiness that complements the earthiness of the legumes, while the lemon juice provides a refreshing counterpoint to the rich spices. Consider serving it with crusty artisan bread for dipping or topping with a dollop of Greek yogurt for added creaminess.
Green Split Pea and Kale Minestrone
Cozy up to this nourishing bowl that transforms humble green split peas and vibrant kale into a sophisticated, soul-warming minestrone. This elegant soup balances earthy legumes with the bright freshness of seasonal vegetables, creating a harmonious blend that feels both rustic and refined. Each spoonful offers comforting depth while celebrating the simple beauty of wholesome ingredients.
Ingredients
– 1 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup dried green split peas, rinsed
– 6 cups vegetable broth (low sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1 bay leaf
– 4 cups chopped kale, stems removed
– 1 tsp lemon juice
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, carrots, and celery, sautéing for 8-10 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed split peas, vegetable broth, diced tomatoes with their juices, dried thyme, and bay leaf.
5. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
6. Cover and simmer for 45 minutes, stirring occasionally, until split peas are tender but not mushy.
7. Stir in chopped kale and cook uncovered for 10 minutes until kale wilts and turns bright green.
8. Remove bay leaf and discard.
9. Stir in lemon juice to brighten flavors.
10. Season with salt and black pepper, starting with ½ tsp salt and ¼ tsp pepper, then adjust as needed.
Buttery soft split peas create a velvety base that contrasts beautifully with the toothsome kale leaves, while the lemon juice provides a subtle brightness that lifts the earthy notes. Serve this minestrone in shallow bowls with a drizzle of quality olive oil and crusty artisan bread for dipping, or top with grated Parmesan for added richness.
Green Split Pea and Tomato Basil Soup
Zestfully bridging the gap between rustic comfort and refined elegance, this verdant split pea soup marries earthy legumes with the vibrant acidity of sun-ripened tomatoes and the aromatic freshness of basil. Each spoonful offers a harmonious balance of textures and flavors that feels both nourishing and sophisticated. Perfect for crisp autumn evenings or as a bright starter for dinner parties, this recipe transforms humble ingredients into something truly special.
Ingredients
– 1 cup dried green split peas, rinsed and picked over for stones
– 2 tablespoons olive oil, or any neutral oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups vegetable broth, low-sodium preferred
– 1 (14.5-ounce) can diced tomatoes, with juices
– 1/4 cup fresh basil leaves, chopped, plus extra for garnish
– 1/2 teaspoon salt, adjust to taste
– 1/4 teaspoon black pepper, freshly ground
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30–45 seconds, being careful not to burn it.
4. Add rinsed split peas, vegetable broth, and diced tomatoes with their juices to the pot.
5. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot.
6. Simmer for 45–50 minutes, stirring occasionally, until split peas are completely tender and beginning to break down.
7. Stir in chopped basil, salt, and pepper, cooking for 2 more minutes to allow flavors to meld.
8. Remove from heat and let cool slightly before serving.
Gently creamy yet maintaining subtle texture from the softened peas, this soup delivers deep earthy notes brightened by tomato acidity and basil’s herbal freshness. For an elegant presentation, drizzle with extra virgin olive oil and garnish with basil ribbons. The soup thickens beautifully when refrigerated overnight, making it ideal for meal prep or next-day lunches.
Green Split Pea and Mushroom Risotto
Perfectly bridging rustic comfort with refined elegance, this green split pea and mushroom risotto transforms humble ingredients into a sophisticated dish that warms both palate and soul. The earthy mushrooms and creamy split peas create a harmonious balance of textures and flavors, making this an ideal centerpiece for autumn gatherings or cozy weeknight dinners. Each spoonful delivers the comforting essence of traditional risotto while introducing delightful new dimensions through its thoughtful ingredient pairings.
Ingredients
– 1 cup green split peas, rinsed and drained (soaking optional for faster cooking)
– 8 oz cremini mushrooms, sliced (or mixed wild mushrooms for deeper flavor)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 ½ cups Arborio rice
– 4 cups vegetable broth, kept warm
– ½ cup dry white wine (substitute with additional broth if preferred)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– ½ cup grated Parmesan cheese
– 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– Salt and freshly ground black pepper, to taste
Instructions
1. Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add sliced mushrooms and cook for 6-8 minutes until they release their liquid and develop golden edges.
5. Incorporate green split peas and Arborio rice, stirring constantly for 2 minutes to toast the grains.
6. Pour in white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
7. Add 1 cup of warm vegetable broth, maintaining a gentle simmer while stirring frequently until nearly absorbed.
8. Continue adding broth in ½-cup increments, stirring constantly and allowing each addition to absorb before adding the next—this process should take 25-30 minutes total.
9. Test the split peas and rice for doneness; they should be tender but still retain slight texture.
10. Remove from heat and stir in butter, Parmesan cheese, and fresh thyme until fully incorporated.
11. Season with salt and pepper to achieve balanced flavor.
Tip: Keep broth at a steady simmer in a separate pot to maintain consistent cooking temperature.
Tip: Stir risotto frequently to release the rice’s starches for optimal creaminess.
Tip: Let the finished risotto rest for 2 minutes off heat before serving to allow flavors to meld.
This risotto achieves a luxurious creaminess where the split peas melt into the rice while maintaining their distinct earthy character. The mushrooms provide meaty texture contrasts that play beautifully against the smooth background, creating a dish that feels both comforting and sophisticated. Try serving it topped with extra thyme sprigs and shaved Parmesan for an elegant presentation, or pair with a crisp green salad to complement its rich depth.
Green Split Pea and Chorizo Stew
Kindling warmth on crisp autumn evenings, this robust stew marries earthy split peas with smoky chorizo in a deeply satisfying embrace. Each spoonful delivers comforting layers of flavor that transform humble ingredients into an elegant, soul-warming meal.
Ingredients
– 1 lb dried green split peas, rinsed and picked over
– 8 oz Spanish chorizo, sliced into ¼-inch coins (or Portuguese linguiça for variation)
– 1 large yellow onion, diced (about 2 cups)
– 3 cloves garlic, minced
– 2 medium carrots, diced (about 1 cup)
– 2 celery stalks, diced (about 1 cup)
– 6 cups chicken broth (or vegetable broth for vegetarian option)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp dried thyme
– 1 bay leaf
– Salt and freshly ground black pepper, to taste
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add chorizo slices and cook for 4-5 minutes until lightly browned and oils release, stirring occasionally.
3. Remove chorizo with a slotted spoon, leaving rendered fat in the pot.
4. Add diced onion, carrots, and celery to the pot and cook for 6-8 minutes until vegetables soften and onions turn translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add rinsed split peas, smoked paprika, dried thyme, and bay leaf, stirring to coat everything in the spices.
7. Pour in chicken broth and bring to a boil over high heat.
8. Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally to prevent sticking.
9. Return cooked chorizo to the pot and continue simmering for another 30-45 minutes until split peas break down and stew thickens.
10. Season with salt and pepper, then remove bay leaf before serving.
11. Garnish with fresh parsley and serve immediately.
Gloriously thick and velvety, this stew achieves perfect harmony between the creamy split peas and spicy chorizo. The smoky undertones from the paprika deepen overnight, making leftovers even more complex. For an elegant presentation, serve in shallow bowls with crusty bread for dipping, or top with a dollop of crème fraîche to cut through the richness.
Green Split Pea and Leek Gratin
Warm, earthy split peas meet the delicate sweetness of leeks in this sophisticated gratin that transforms humble ingredients into an elegant centerpiece. Layered beneath a golden, crisp crust, this comforting dish offers both rustic charm and refined flavor, perfect for autumn gatherings or cozy family dinners. Its creamy interior and savory notes make it equally suited for holiday tables or weeknight indulgence.
Ingredients
– 1 cup dried green split peas, rinsed and drained
– 2 large leeks, white and light green parts only, thinly sliced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for topping
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
– 1/2 teaspoon kosher salt, adjust to taste
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup panko breadcrumbs
Instructions
1. Place 1 cup rinsed green split peas in a medium saucepan and cover with 3 cups cold water.
2. Bring split peas to a boil over high heat, then reduce heat to low and simmer uncovered for 35-40 minutes until tender but not mushy.
3. While peas cook, melt 2 tablespoons unsalted butter in a large skillet over medium heat.
4. Add 2 thinly sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened but not browned.
5. Drain cooked split peas thoroughly and transfer to a large mixing bowl.
6. Add the cooked leeks, 1 cup heavy cream, 1/2 cup grated Parmesan, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg to the bowl.
7. Gently fold all ingredients together until well combined, being careful not to crush the peas.
8. Transfer the mixture to a buttered 2-quart baking dish and spread into an even layer.
9. In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons additional grated Parmesan.
10. Sprinkle the breadcrumb mixture evenly over the pea and leek mixture.
11. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbly.
12. Let the gratin rest for 10 minutes before serving to allow the creamy sauce to set.
Satisfyingly creamy beneath its crisp golden crust, this gratin offers a delightful contrast of textures that makes it memorable. The subtle sweetness of leeks balances the earthiness of split peas beautifully, while nutmeg adds a warm, aromatic note. Consider serving it alongside roasted chicken or as a vegetarian main course with a crisp green salad for a complete meal.
Green Split Pea and Turmeric Stew
Radiant with golden hues and earthy aromas, this Green Split Pea and Turmeric Stew transforms humble legumes into a luxurious, soul-warming meal. Perfect for crisp autumn evenings, it balances the peppery warmth of turmeric with the creamy comfort of split peas. Each spoonful offers both nourishment and elegance in equal measure.
Ingredients
- 1 cup dried green split peas, rinsed and drained
- 1 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 4 cups vegetable broth
- 1 large carrot, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and cook, stirring occasionally, until translucent and fragrant, 5–7 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Sprinkle ground turmeric over the onion mixture and toast for 30 seconds to deepen its flavor.
- Add rinsed split peas, vegetable broth, diced carrot, salt, and black pepper to the pot.
- Bring the stew to a boil over high heat, then immediately reduce to a gentle simmer.
- Cover the pot and simmer for 45–50 minutes, stirring occasionally, until split peas are tender but not mushy.
- Uncover and continue simmering for 10–15 minutes if a thicker consistency is desired.
- Remove from heat and stir in fresh lemon juice to brighten the flavors.
- Ladle into bowls and garnish with chopped fresh parsley.
Earthy and velvety, this stew achieves a perfect balance between the creamy split peas and the vibrant turmeric. The lemon juice adds a subtle brightness that cuts through the richness. For an elegant presentation, serve it in shallow bowls with a drizzle of olive oil and crusty artisan bread for dipping.
Green Split Pea and Roasted Garlic Dip
Radiant in its earthy simplicity yet sophisticated in flavor, this Green Split Pea and Roasted Garlic Dip transforms humble legumes into an elegant spread worthy of any gathering. The creamy texture and deep, caramelized notes create a versatile centerpiece that pairs beautifully with both rustic breads and delicate crudités, offering a nourishing alternative to traditional dips that doesn’t compromise on richness or depth.
Ingredients
– 1 cup dried green split peas, rinsed and picked over
– 1 whole garlic head, for roasting
– 2 tablespoons olive oil, divided
– 1/4 cup fresh lemon juice, about 1 large lemon
– 1/2 teaspoon smoked paprika
– 1/4 cup tahini, well-stirred
– 1/2 teaspoon sea salt, plus more for seasoning
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil, for drizzling
– 1 tablespoon chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Slice the top 1/4 inch off the garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 45 minutes until cloves are soft and golden brown.
3. While garlic roasts, combine split peas with 3 cups water in a medium saucepan and bring to a boil over high heat.
4. Reduce heat to maintain a gentle simmer, partially cover, and cook for 30-35 minutes until peas are completely tender but not mushy.
5. Drain peas thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid, then spread on a baking sheet to cool completely to room temperature.
6. Squeeze roasted garlic cloves from their skins into a food processor, discarding the papery husks.
7. Add cooled split peas, remaining 1 tablespoon olive oil, lemon juice, smoked paprika, tahini, sea salt, and black pepper to the processor.
8. Process for 2-3 minutes, scraping down sides twice, until the mixture becomes perfectly smooth and creamy.
9. Taste and adjust seasoning with additional salt if needed, remembering flavors will meld as the dip rests.
10. Transfer to a serving bowl, drizzle with extra virgin olive oil, and garnish with chopped parsley.
Creamy and luxuriously smooth, this dip achieves a velvety texture that belies its wholesome ingredients, while the roasted garlic provides a mellow sweetness that complements the earthy split peas. Serve it warm with toasted pita triangles for a comforting appetizer, or chill it thoroughly and pair with crisp vegetable crudités for a refreshing contrast to its rich, savory depth.
Green Split Pea and Herb-Stuffed Peppers
Zestfully bridging rustic comfort with refined elegance, these stuffed peppers transform humble green split peas into a sophisticated vegetarian centerpiece. Their vibrant emerald filling, fragrant with fresh herbs, nestles perfectly within sweet bell pepper vessels that roast to tender perfection. This dish celebrates how simple ingredients can achieve remarkable depth when prepared with care and attention.
Ingredients
– 4 large bell peppers, any color (halved lengthwise, seeds removed)
– 1 cup dried green split peas (rinsed and drained)
– 3 cups vegetable broth (or water for lighter flavor)
– 1 medium yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 2 tablespoons olive oil (or any neutral oil)
– 1/4 cup fresh parsley, chopped
– 2 tablespoons fresh thyme leaves
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese (optional, for topping)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Rinse 1 cup of dried green split peas under cold water until the water runs clear, then drain thoroughly.
3. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1 minute.
4. Add 1 cup of finely diced yellow onion and cook, stirring frequently, until translucent and softened, approximately 5-7 minutes.
5. Stir in 2 minced garlic cloves and cook for 1 additional minute until fragrant but not browned.
6. Pour in the rinsed split peas and 3 cups of vegetable broth, then bring to a boil over high heat.
7. Reduce heat to low, cover the saucepan, and simmer for 30-35 minutes until the split peas are tender but still hold their shape.
8. While the split peas cook, prepare 4 bell peppers by cutting them in half lengthwise and removing all seeds and membranes.
9. Once the split pea mixture is cooked, remove it from heat and stir in 1/4 cup chopped fresh parsley, 2 tablespoons fresh thyme leaves, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Arrange the bell pepper halves cut-side up in the prepared baking dish, pressing them gently to create stable bases.
11. Spoon the split pea and herb mixture evenly into each pepper half, mounding it slightly in the center.
12. If using, sprinkle 1/2 cup of grated Parmesan cheese evenly over the stuffed peppers.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
14. Remove the foil and continue baking for another 15-20 minutes until the pepper edges begin to caramelize and the filling is heated through.
15. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
Perfectly balanced between creamy and textured, the split pea filling offers earthy depth that contrasts beautifully with the sweet, roasted pepper shells. Present these jewel-toned vessels alongside a crisp arugula salad for contrasting freshness, or garnish with additional fresh herbs for visual appeal. The subtle smokiness from the paprika lingers pleasantly, making each bite both comforting and sophisticated.
Summary
Zesty, nourishing, and perfect for cozy nights, these green split pea recipes offer delicious comfort in every bowl. We hope you find new family favorites among these hearty dishes! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
