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Green Split Peas

epiccellars Apr 26, 2010 04:04 PM

I've been organizing and cleaning up the pantry and found a large bag of green split peas I purchased a few months ago and never got around to using. It's starting to warm up, not really split pea soup season. Does anyone have any other green split pea recipes?

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  1. goodhealthgourmet RE: epiccellars Apr 26, 2010 04:26 PM

    don't discount the soup idea - you can always serve it chilled. if you like Indian food you could also use them to make dal (a.k.a. dahl or daal).

    1. a
      appycamper RE: epiccellars Apr 26, 2010 04:37 PM

      +1 on chilled. serve with dill and a dollop of creme fraiche or sour cream. or soak and cook until tender, then mash and make falafel or green hummus.

      2 Replies
      1. re: appycamper
        goodhealthgourmet RE: appycamper Apr 26, 2010 05:40 PM

        looks like we have a mutual admiration society here - great call on the falafel & "hummus."

        1. re: goodhealthgourmet
          appycamper RE: goodhealthgourmet Apr 26, 2010 07:19 PM

          ghg, mutual admiration society with you makes my week a happy one!

      2. greygarious RE: epiccellars Apr 26, 2010 08:14 PM

        There's no end of recipes for lentil salad and no reason not to sub split peas for lentils.

        And the beans would likely be fine if you waited till late fall to cook them. I have kept dry legumes in the cabinet for several years and found them perfectly fine when cooked.

        1. t
          tonka11_99 RE: epiccellars Apr 26, 2010 08:38 PM

          Well it stores forever. You could hold it until next winter. You could cook it anyway and relish in not being saddled with the confines of the crowd.

          As a lot of people have suggested, I guess you could serve it cold. Perhaps not my cup of tea but nobody invited me to dinner.

          Again, curry is not my favorite but I suspect it would go well.

          It's cheap, you could try something offbeat and if it fails what did you lose, a dollar?

          In my split pea soup, I add a dash of cayenne just enough to catch in the back of your throat. I mean it is very subtly seasoned. You could take that a little further and make it extra thick and make it a dip. Maybe even add sour cream to it.

          It is pretty thick. I wonder if it could be used as a thickener? Perhaps in a stew or ???

          Peas, onions and mushrooms go well together. Could anyone think of something unusual to do with that combo?

          Ok.. that's all I got.

          2 Replies
          1. re: tonka11_99
            epiccellars RE: tonka11_99 Apr 27, 2010 01:41 PM

            Thanks for all of the ideas! I'll give the 'hummus' a try and report back, that sounds good. You're right about the price, it was about a dollar for the bag, cheap enough to play around with. I've been trying to get my creative cooking juices flowing and do a 'spring cleaning' on the pantry, it's been fun!

            1. re: epiccellars
              appycamper RE: epiccellars Apr 27, 2010 02:07 PM

              i was just thinking (i know -- dangerous occupation) that i love adding field peas to pasta salad. i bet cooked-until-tender split peas would be a nice addition too.

          2. b
            berbear RE: epiccellars Dec 16, 2010 07:28 PM

            I'm not sure if I'd go for the soup idea, I've been cooking a pot of pea soup for five days and the darn things are STILL not done or quite hard started with a full day soak Sat ended up in crock pot on Wed still there! Finally put my mixer in and some are getting soft but getting tired of messing with these peas.....maybe I purchased an old bag, no matter how many times I try to cook pea soup it NEVER gets done. Guess I'll try frozen or canned next time, I'm sure they will get done

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