#Split Pea Recipes

These yellow split pea flatbreads are wonderfully versatile, you can load them with any veggies you have on hand, making them a perfect, nutritious way to use leftovers. They’re ideal for a quick lunch, a light dinner, or a satisfying snack you’ll want to make again and again. Instructions: Soak rinsed peas in plenty of water overnight, preferably in the fridge. Drain and rinse the soaked peas very well, making sure no water remains. Place the soaked peas and coconut milk into a mixing bowl (or use a blender) and blend until partially smooth. Gradually add water as needed, blending until the mixture becomes smooth and creamy, not too thick or too runny. Add the shredded carrot, shredded pepper, shredded cabbage, and finely chopped green onion to the batter. Stir in the olive oil, baking powder, salt, and dry oregano, mixing everything together until evenly combined. Preheat a non-stick pan over low-medium heat and lightly brush it with oil. Spoon about a third cup of batter onto the pan and gently spread it into a round, flat shape. Let cook the flatbread for 2 to 3 minutes, until the edges look firm and dry. Flip the flatbread carefully using a spatula and cook for another 2 minutes or until fully cooked through to your liking. Ingredients for 10 small flatbreads: 1 cup (180 g) dry yellow split peas 1 cup coconut milk ½ cup water (added gradually as needed) 90 g finely shredded carrot 25 g finely shredded pepper 45 g finely shredded cabbage 20 g finely chopped green onion 2 tbsp. olive oil ½ tsp. baking powder ½ tsp. salt ½ tsp. dry oregano (or herb of choice) #glutenfreebread #yellowsplitpeas #flatbreadrecipe #glutenfreerecipes #veggiebread #splitpeabread #highfiberfoods #healthybaking #homemadeflatbread #wholesomeeats #plantbasedrecipes #mealprepideas #InstaFood #savoryflatbread #nutritiousandsatisfying #coconutmilkrecipes #easyflatbread #GlutenFree #Homemade #Recipe #Easy #EasyCooking #Viral #Food #FYP

#ad One of my favorite dishes of all time and it just so happens to be an easy one pan meal! Split Pea Curry soup w/ @usapulses 🍛 Full Recipe: 1-2 tbsp olive oil 1 small red onion, diced Pinch of salt 2 tbsp red curry paste 2 cups vegetable stock (plus more as you cook the peas) 1 cup split peas, rinsed 2/3 can crushed tomatoes 1/2 can light coconut milk Season w/ salt & pepper Garnish with fresh cilantro Serve on top of rice or simply scoop it up with garlic naan! #curry #plantbased #splitpeas #pulses #usapulses #highprotein #highproteinmeals #redcurry #indianfood #easyrecipes #onepanmeal

Priyanka from @datethyplate sharing some easy fritters that you can make using yellow split peas. I love adding some spinach for a nutrition boost but you can add any veggies you like. Make a big batch of these fritters over the weekend and you have a delicious side to add to your plate during the week. Be sure to dip (or dunk!) these fritters into the Green Chutney I shared yesterday. INGREDIENTS: • 1 cup Yellow Split Peas (dried) • 1 cup Spinach, washed and roughly chopped • 1 Onion, finely chopped • 1 tbsp Mint, packed, stems removed, washed • 2 tbsp Cilantro, washed and roughly chopped • 1 Jalapeño, deseeded and chopped (or Green Chillies if you like it spicier) • 1 inch Ginger, grated • ¼ tsp Turmeric powder • ½ tsp Red Chilli powder or Paprika • 1 tsp Ground Cumin • 2 tsp Salt • Oil, for frying INSTRUCTIONS: 1. Thoroughly rinse 1 cup yellow split peas and soak in 2-3 cups of water for 2 hours. Then drain the water and discard it. 2. Coarsely grind the soaked yellow split peas, preferably without adding any additional water. 3. To the ground yellow split peas, add chopped spinach, cilantro, onion, jalapeno (optional), all the ground spices (paprika, turmeric, cumin) and salt. Mix well and refrigerate for half an hour. 4. When chilled, form into fritters or patties and shallow fry in oil until golden brown on both sides. 5. Serve with green chutney, Whole30 compatible ketchup or your favorite dipping sauce. For more information, check out the full recipe at https://foodsocial.io/recipe/dal-vada-yellow-split-peas-fritters/ #whole30 #whole30recipes #yellowsplitpeas #dalvada

Split Pea & Courgette Curry 🌿 RECIPE - This super delicious lentil curry is one of my all time favourites. The flavours absorbed into the split peas and courgettes give it such a unique taste! Enjoy with rice or roti’s, and a dollop of yogurt on the side! Bliss! Recipe below, save for later!!! Ingredients 1 cup Yellow split peas (chana dal), wash and soak overnight 1 Large Courgette, peeled & cut into 1inch slices then halved, or baby courgettes 1/4 cup Corn oil 1 Medium onion, finely diced 2 tomatoes, diced 2 Garlic cloves, minced 1/2 inch piece Ginger, grated 1 tsp Salt, or to taste 1 tsp Coriander powder 1 1/2 tsp Cumin powder 1/2 tsp Turmeric powder 1 tsp Red chilli powder, or to taste 1/4 tsp Ground black pepper 1 Whole clove 1 Tbsp Fresh coriander, finely chopped 1/2 a Lemon, juiced 1 cup Water Method Step 1 - In a medium sized pot/saucepan, on medium heat, add the oil, once hot, add the onions, fry till golden and then add the garlic and ginger, fry till fragrant. Next add the tomatoes, mix well and fry until the oil starts to separate from the paste. Now add the dry spices, stir fry for a minute. Step 2 - Add the split peas. Stir fry for 5 minutes and add 1 cup of water. Cover and simmer for 30 minutes or until they have softened (to your preference). Step 3- Now add the lemon juice, courgettes and fresh coriander (1 tbsp). Stir well and cook for a further 10-15 minutes. Test for salt and adjust if needed, garnish with sliced chillies and more fresh coriander (optional).Enjoy!!! • • • • #TheCurryCountess #curryrecipe #foodreel #dahl #dal #splitpeas #zucchinirecipes #courgettes #homecooking #explorefood

Use up any leftover Easter Ham with this simple, high protein split pea soup! Full recipe! ⬇️ Split Pea Soup INGREDIENTS ▫️1 one pound dry split peas rinsed and soaked overnight ▫️1 32oz vegetable broth ▫️3-4 carrots chopped small ▫️1 onion chopped small ▫️3-4 garlic cloves minced ▫️salt & pepper to taste ▫️cooked ham (optional) METHOD in video! -ENJOY! #glutenfree #dairyfree

𝗦𝗣𝗟𝗜𝗧 𝗣𝗘𝗔 𝗦𝗢𝗨𝗣 Recipe ⬇️ A classic soup that’s perfect for the change in seasons. It’s easy to make and is sure to keep you warm and cozy for those brisk or cooler days. It’s packed with fiber and protein and is just really delicious! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 
16 oz (454g) Green Split Peas 
1 medium (180g) Onion diced
2 Medium (350g) Yellow or Yukon Potatoes, peeled and cubed
3 ribs Celery diced
2 Tbsp (30ml) Neutral Oil like Avocado
2 smallish Carrots diced
2 tsp (10g) chopped Thyme
2 cloves Garlic, minced
2 Bay Leaves
6 cups (1420ml) Vegetable or Vegan Chicken Broth
2 cups (473ml) Water as needed to thin
3-4 dashes of Liquid Smoke
Salt & Pepper to taste 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
 1. Heat the oil in a large pot on medium heat. Add in the onions and sauté for 5-8 minutes or until they are translucent. Season with salt & pepper.
 2. Add in the celery, garlic, thyme, bay leaves and split peas. Mix well and cook for 2 minutes or until the garlic is fragrant. Add in the broth then cover the pot and cook on medium low heat for 20-25 minutes or until the peas have begun to break down. 3.Add in the potatoes, carrots and liquid smoke and continue cooking for another 20-25 minutes or until everything is soft and the soup has thickened. Add up to 2 cups of water to thin to desired consistency. 
 4.Check for seasoning, adjust with salt & pepper, remove the bay leaves and serve hot.Note: Before using the peas, make sure to pick through for any debris and give them a quick rinse. Let me know if you’d like the recipe link sent directly to your DMs. If you don’t receive them, just send me a message! #theyummyvegan #splitpeasoup

This Split Pea Soup is thick, hearty, and packed with plant-based protein and fiber to keep you full and satisfied. This vegan soup recipe is comfort food at its best. It has great flavor, creamy texture, and is extremely satisfying and filling. I love making a big batch of this soup and enjoying it all week long. In my full step-by-step video I share my tips for making it last all week without getting tired of eating the same thing. :) ✨Don’t forget to save this recipe✨ Ingredients: * 1 Tablespoon of vegetable or olive oil * 1 medium yellow onion, diced * 2 garlic cloves, minced * 1 large carrot, diced * 2 ribs of celery, sliced * 2 cups of split peas * 6 cups of vegetable broth * Salt and pepper, to taste Instructions  Heat oil in a large pot (with a lid) over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes. Add split peas, and vegetable broth, cover with the lid, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes. Serve garnished with salt and pepper. #plantbasedonabudget #easyveganrecipes #mealprep #protein #dinnerideas #soupseason #comfortfood

✨Split Pea Soup🥣✨ A hearty & healthy soup perfect for the fall and winter months! Cooked low and slow, I love how the peas break down and you get this thick & creamy bowl of comforting goodness! For extra flavour, I also added a Parmigiano Reggiano cheese rind to the soup. I never throws those out! Always add to my soups, stews, sauces etc but that is optional! Here’s my recipe! Save it, try it and tell me if you do! Love all your comments, DM’s and overall feedback friends! Makes me happy!😀 Split Pea Soup Recipe ⬇️⬇️⬇️⬇️⬇️⬇️⬇️ 2 tbsp olive oil 2 small yellow onions, chopped 3 stalks of celery, chopped 3 medium carrots chopped 1 garlic clove, minced 4 cups chicken broth (or vegetable) 4 cups water 2 cups dried split peas, rinsed 1/2 tsp dried thyme (or 1 tsp fresh) Salt & pepper to taste Chopped fresh parsley, for garnish (optional) Heat olive oil in a large pot over medium heat. Add onion, celery, carrots and sauté 3-4 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth and water. Add split peas & thyme. Season lightly with salt and pepper to taste. Bring to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas are tender to your liking, about 1 to 1.5 hours. Makes 6-8 servings #splitpea #splitpeasoup #heartysoup #healthysoup #healthylifestyle #healthyfood

The split pea... #splitpeasoup #soup

These yellow split pea flatbreads are wonderfully versatile, you can load them with any veggies you have on hand, making them a perfect, nutritious way to use leftovers. They’re ideal for a quick lunch, a light dinner, or a satisfying snack you’ll want to make again and again. By @zaracooks2 Instructions: Soak rinsed peas in plenty of water overnight, preferably in the fridge. Drain and rinse the soaked peas very well, making sure no water remains. Place the soaked peas and coconut milk into a mixing bowl (or use a blender) and blend until partially smooth. Gradually add water as needed, blending until the mixture becomes smooth and creamy, not too thick or too runny. Add the shredded carrot, shredded pepper, shredded cabbage, and finely chopped green onion to the batter. Stir in the olive oil, baking powder, salt, and dry oregano, mixing everything together until evenly combined. Preheat a non-stick pan over low-medium heat and lightly brush it with oil. Spoon about a third cup of batter onto the pan and gently spread it into a round, flat shape. Let cook the flatbread for 2 to 3 minutes, until the edges look firm and dry. Flip the flatbread carefully using a spatula and cook for another 2 minutes or until fully cooked through to your liking. Ingredients for 10 small flatbreads: 1 cup (180 g) dry yellow split peas 1 cup coconut milk ½ cup water (added gradually as needed) 90 g finely shredded carrot 25 g finely shredded pepper 45 g finely shredded cabbage 20 g finely chopped green onion 2 tbsp. olive oil ½ tsp. baking powder ½ tsp. salt ½ tsp. dry oregano (or herb of choice) #glutenfreebread #yellowsplitpeas #flatbreadrecipe #glutenfreerecipes #veggiebread #splitpeabread #highfiberfoods #healthybaking #homemadeflatbread #wholesomeeats #plantbasedrecipes #mealprepideas #InstaFood #savoryflatbread #nutritiousandsatisfying #coconutmilkrecipes #easyflatbread #GlutenFree #Homemade #Recipe #Easy #EasyCooking #Viral #Food #FYP

In the kitchen, doing all the soup things. 🥣 And this one is actually a major favorite of Greg’s. This split pea soup is easy (especially in the instant pot), protein packed and loaded with savory, smoky flavors. You can find all the recipe tips/substitutes/servings on the blog along with the baked smoky tofu recipe to top this with. Linked in bio. ✨ 1–2 tbsp of oil or vegetable broth for sautéing 1 medium onion, diced 2 carrots, diced 2 stalks celery, diced 5 cloves garlic, crushed 1 tsp each black pepper, dry oregano, dry thyme and smoked paprika 2 tbsp nutritional yeast 2 bay leaves 6 fresh thyme sprigs 1 lb dry green split peas, rinsed and drained 6 cups vegetable broth or 1–2 tsp Better Than Bouillon dissolved in 6 cups water 1 cup unsweetened plant based milk or more water 2 tsp yellow or white miso paste Salt to taste Baked Smoky Tofu, for garnish In a large pot or instant pot, heat up your oil and sauté onions, carrots and celery with a pinch of salt. Cook the vegetables down until onions have become translucent. Add in garlic and sauté until fragrant. To the pot, add dry thyme, oregano, smoked paprika, pepper and nutritional yeast, then stir well to combine with vegetables. Pour in the split peas along with the vegetable broth and milk, then top with the fresh thyme sprigs and bay leaves and 1/2 teaspoon of salt. Stove Top Instructions: Bring soup to a boil, then reduce heat to medium low and cover the pot with a lid. Cook for 1 hour or until split peas are tender. Make sure to stir occasionally to prevent veggies or split peas from sticking and burning the bottom of the pot. Instant Pot Instructions: Close the lid and seal the pressure valve, then set the pressure cooker to manual pressure and cook for 15 mins. Leave the soup as is for 15 mins and then release remaining pressure and stir. Remove thyme sprigs and bay leaves from the soup. Then mash and mix 1/4 cup water with the miso paste until there are no lumps remaining. Pour mixture into pot. Stir well and add additional salt and pepper to taste. Serve with baked tofu and enjoy. #goodsoup #souprecipe #easyhealthyrecipe #veganfood #veganrecipes

PEA PASTA💚 We need more peas/peace! ✌️ In summer I love to have light pasta dishes for dinner and this one hits all the spots! It’s easy, it’s delicious, it’s healthy and perfect if you wanna sweat in the kitchen…😉👍 And feel free to serve it with some grilled veggies/tofu/tempeh etc. 👩‍🍳 I used frozen green peas and let them thaw before using, you can also use fresh green peas but boil them briefly before using. The walnuts are optional, I just had to use them up 😄. Much love Maya ✨ RECIPE (4 servings each 471cal/13P/46C/22F): -2 cups (300g) green peas -4 cloves garlic -two handful basil and parsley -1/4 cup (35g) nuts (optional) -juice of 1 lemon -salt and pepper to taste -1/4 cup (60ml) olive oil -1/3 cup (80ml) pasta water Else: -250g pasta (raw weight) BOIL the pasta/BLEND all ingredients til smooth/COMBINE sauce and pasta/OPTIONALLY serve with vegan feta - ERBSEN PASTA 💚 Easy PEAsy! ✌️ Im Sommer esse ich gerne leichte Nudelgerichte zu Abend, das ist dieses Rezept perfekt! Es ist lecker, einfach, gesund und super, wenn man nicht in der Küchen schwitzen will! 😉👌 Übrigens kannst du es natürlich mit gebratenem Tofu/Gemüse etc. Servieren. 👩‍🍳 Ich habe TK-Erbsen verwendet und vorher auftauen lassen. Sie Nüsse sind optional, ich musste sie nur noch aufbrauchen. 😄 Alles liebe Maya ✨ REZEPT (4 Portionen je 471kcal/13P/46K/22F): -300g grüne Erbsen -4 Zehen Knoblauch -2 Handvoll Petersilie und Basilikum -Salz und Pfeffer nach Geschmack -60ml Olivenöl -80ml Pastawasser -Saft einer Zitrone -35g Nüsse (optional) SONSTIGES: -250g Pasta (Rohgewicht) KOCHE die Nudeln/MIXE alles cremig/VERMISCHE die Nudeln mit der Sauce/SERVIERE es optional mit veganem Feta - #fitgreenrecipes