When you think split peas, chances are, your mind automatically goes to split pea soup. When the weather starts to get colder and it seems that summer has finally gone, it’s the perfect time to shift away from fresh, light foods and embrace comforting meals. Split pea soup is just one of the ways to do that — not only is it warm and filling, it can also be pretty good for you.
Split peas are high in fiber and protein, so they’ll keep you full and are a good source of vitamins and minerals like molybdenum (which detoxifies sulfites), manganese, copper, potassium, folate, and vitamin B1. Studies have also shown that regular consumption of split peas may reduce one’s risk of coronary heart disease.
If you’re wondering what you can do with these healthful pulses besides make an awesome pot of soup, we’re glad you asked, because we have recipes for you, courtesy of the Food Monster App. Check them out!
Bursting with flavors, this creamy and fragrant One-Pot Split Pea Curry by Annabelle Randles is a complete meal on its own. Mildly spiced so that the whole family can enjoy it with rice or grains of your choice and plenty of fresh coriander. Like most curried dishes, it is even better the day after so you can look forward to a tasty packed lunch.
Mashed yellow split peas are topped with red onion and a generous splash of olive oil makes a wonderful appetizer. This Greek Fava and Split Pea Spread by Johanne Rosenthal was meant to be shared with a friend. This fava spread is super simple yet incredibly delicious. It’s simplicity makes it versatile, so you can enjoy it as a dip, spread it onto sandwiches, or even eat it by the spoonful if you like!
The split pea-based Atir Ket (Ethiopian yellow split peas) by Melanie Sorrentino is simple and budget-friendly, yet the level of deliciousness is off the chart. Split peas are cooked with the purée of fresh ginger and garlic and includes minimal effort to make. Serve over injera or your favorite flatbread, as traditionally, Ethiopian food is eaten with your hands.
Dhalpuri Roti is a traditional Carribean dish that consists of a thin, tortilla-like bread that is been stuffed with a savory filling, rolled out flat, and then cooked on a hot stone. This particular recipe by Nita Ragoonanan fills the delicately thin dough with a hearty mix of yellow split peas that have been mixed with a bold blend of spices. The resulting roti are highly addictive and go perfectly with a curry, a soup, or they can be enjoyed on their own.
This is Lemony Balsamic Split Pea Risotto by Laura Peill is risotto in the most untraditional sense. There’s no rice or wine, yet when you experience its rich taste and soft texture, there will be no doubt in your mind that it’s worthy of the name “risotto.” The delicious green split peas cooked in flavorful vegetable broth, vinegar, and spices until they achieve a purée-like texture. Just before serving, a mixture of sautéed mushrooms and other vegetables are added. Top with a sprinkle of pumpkin seeds for texture and enjoy this indulgent meal.
For more protein-packed recipes, check out our vegan split peas recipes page and read 15 Protein-Packed Vegan Recipes That Feature Beans, Chickpeas, Lentils, and More.
If you’re looking for more delicious and seasonal plant-based recipes, then we highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Lemony Balsamic Split Pea Risotto