When it comes to cooking with split peas, many people immediately think of soup. And while there’s certainly nothing wrong with a warm, comforting bowl of split pea soup, these versatile little legumes have so much more to offer. In fact, with their mild flavor and creamy texture, they’re the perfect addition to all sorts of dishes beyond just soup.
From savory main courses to flavorful side dishes, crunchy snacks to creamy dips, there are countless ways to use split peas in your cooking. And in this article, we’ll explore 18 different recipes that showcase the many possibilities of split pea cuisine. Whether you’re a fan of spicy and bold or mild and comforting, we’ve got something for everyone.
Split Pea and Ham Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory goodness of split peas and ham.
Ingredients:
– 4 large bell peppers, any color
– 1 cup dried split peas (green or yellow)
– 2 slices of cooked ham, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a medium saucepan, combine split peas and 4 cups water. Bring to boil, then reduce heat and simmer until peas are tender, about 45 minutes.
4. Stir in diced ham and season with salt and pepper.
5. Stuff each bell pepper with the pea mixture, filling to the top.
6. Drizzle tops with olive oil and cover with aluminum foil.
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 45-50 minutes
Crispy Split Pea Fritters with Spicy Dip
Transform humble split peas into crispy, flavorful fritters and serve them with a spicy kick of dip. Perfect as an appetizer or snack for any gathering.
Ingredients:
– 1 cup split peas
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated cheddar cheese (optional)
– 1/4 cup chopped fresh parsley
– Vegetable oil for frying
– Spicy dip ingredients: 1 cup Greek yogurt, 1 tablespoon sriracha sauce, 1 tablespoon lemon juice, salt and pepper to taste
Instructions:
1. In a blender or food processor, blend split peas until coarsely ground.
2. In a bowl, mix together flour, salt, baking powder, cheese (if using), and parsley.
3. Add pea mixture to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop pea mixture into the oil, forming small patties.
6. Cook for 2-3 minutes or until golden brown, flipping halfway.
7. Drain on paper towels and serve with spicy dip (mix all ingredients together).
Cooking Time: About 10-12 minutes to fry the fritters.
Split Pea and Spinach Curry
This vibrant curry is a delicious and nutritious vegetarian option that combines the creamy texture of split peas with the earthy flavor of spinach. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup dried green split peas, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 can diced tomatoes (14 oz)
– 1 cup fresh spinach leaves
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions, garlic, and ginger; cook until onions are translucent.
2. Add split peas, diced tomatoes, cumin, curry powder, turmeric, salt, and pepper. Stir well.
3. Add water and bring to a boil. Reduce heat to low and simmer for 45 minutes or until peas are tender.
4. Stir in fresh spinach leaves. Cook for an additional 2-3 minutes or until spinach is wilted.
5. Serve hot over basmati rice or with naan bread.
Cooking Time: 50 minutes
Split Pea and Sweet Potato Patties
These flavorful patties are a perfect blend of protein-rich split peas and sweet potatoes, making them a great option for a quick and nutritious meal or snack.
Ingredients:
– 1 cup dried split peas, rinsed and drained
– 2 medium sweet potatoes, cooked and mashed
– 1/4 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the split peas, mashed sweet potatoes, oats, and parsley.
2. Mix well until all the ingredients are fully incorporated.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a round patty.
5. Heat the olive oil in a large non-stick skillet over medium heat.
6. Cook the patties for 3-4 minutes per side, or until they are golden brown and crispy.
7. Serve hot with your favorite toppings or sides.
Cooking Time: 12-15 minutes
Garlicky Split Pea Hummus
Experience the creamy, savory flavor of traditional hummus with a twist! This Garlicky Split Pea Hummus combines roasted garlic and split peas for an added layer of complexity.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup split peas (yellow or green)
– 3 cloves roasted garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic for 30-40 minutes, or until soft and mashed.
3. In a blender or food processor, combine chickpeas, split peas, roasted garlic, lemon juice, tahini, and olive oil.
4. Blend until smooth, stopping to scrape down sides as needed.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with desired toppings.
Cooking Time: 10-15 minutes (roasting time included)
Split Pea and Mushroom Risotto
This hearty risotto combines the natural sweetness of split peas with the earthy flavor of mushrooms, all wrapped up in a rich and creamy sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup split peas
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add rice and stir to coat with oil and mix with vegetables. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in split peas, garlic, and white wine (if using). Continue cooking until rice is creamy and peas are tender, about 10-15 minutes.
6. Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Split Pea and Carrot Salad with Lemon Dressing
This Split Pea and Carrot Salad with Lemon Dressing is a delightful combination of flavors and textures, perfect for a quick lunch or dinner. The sweetness of the carrots pairs beautifully with the slight bitterness of the split peas, all tied together with a zesty lemon dressing.
Ingredients:
– 1 cup dried green split peas, rinsed and drained
– 2 medium-sized carrots, peeled and grated
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook the split peas according to package instructions until tender. Drain and set aside.
2. In a large bowl, combine the cooked split peas, grated carrots, lemon juice, and olive oil. Season with salt and pepper to taste.
3. Toss the mixture gently to combine all the ingredients.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Just before serving, garnish with fresh parsley or cilantro if desired.
Cooking Time: 20-25 minutes (including cooking time)
Split Pea and Bacon Flatbread
A flavorful twist on traditional flatbread, this recipe combines the creamy richness of split peas with the smoky goodness of crispy bacon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1/4 cup split peas (green or yellow)
– 6 slices of cooked bacon, crumbled
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Gradually add warm water and mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Divide dough into 2 equal pieces. Roll out each piece into a thin circle (about 1/8 inch thick).
6. Brush both sides of flatbread with olive oil.
7. Top one half with crumbled bacon and split peas.
8. Fold the other half over to form a triangle or square shape, pressing edges to seal.
9. Bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 15-20 minutes
Split Pea and Kale Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the comforting warmth of split peas and kale, perfect for a cozy dinner or lunch.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1 cup cooked split peas (such as green or yellow)
– 2 cups curly kale leaves, stems removed and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked split peas, chopped kale, garlic, and a pinch of salt and pepper.
3. Stuff each mushroom cap with the pea-kale mixture, dividing it evenly among the four caps.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with cheddar cheese (if using).
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Split Pea and Tomato Stew with Herbs
This flavorful stew is a perfect blend of creamy peas, juicy tomatoes, and aromatic herbs. A comforting and nutritious meal for any occasion.
Ingredients:
– 1 pound dried split peas
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked split peas, diced tomatoes, vegetable broth, thyme, and rosemary. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
Cooking Time: 40-50 minutes
Split Pea and Cornbread Casserole
This hearty casserole combines the creamy goodness of split peas with the comforting warmth of cornbread, perfect for a chilly evening or a family gathering.
Ingredients:
– 1 cup dried split peas
– 2 cups water
– 1 tablespoon butter
– 1 medium onion, diced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cornbread mix
– 1/2 cup milk
– 1 egg, beaten
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the split peas according to package instructions with 2 cups of water, butter, onion, salt, and pepper.
3. In a separate bowl, mix together the cornbread mix, milk, egg, and honey until well combined.
4. Grease a 9×13-inch baking dish with cooking spray or oil.
5. Add the cooked split peas to the prepared baking dish, followed by the cornbread mixture.
6. Bake for 35-40 minutes, or until the cornbread is golden brown and the casserole is hot throughout.
Cooking Time: 35-40 minutes
Split Pea and Roasted Vegetable Tacos
Get ready for a flavorful fiesta! This recipe combines the creaminess of split peas with the natural sweetness of roasted vegetables, all wrapped up in a crispy taco shell.
Ingredients:
– 1 cup dried green or yellow split peas, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 red bell pepper, seeded and chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Cook the split peas according to package instructions or until tender.
2. Preheat oven to 425°F (220°C). Toss onion, garlic, carrots, and red bell pepper with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning split peas onto a tortilla, followed by roasted vegetables and your choice of toppings.
Cooking Time: 35-40 minutes
Split Pea and Cheese-Stuffed Pasta Shells
Elevate your pasta game with this creative twist on classic stuffed shells, featuring the comforting combination of split peas and melted cheese. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup cooked split peas (such as green or yellow)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 garlic clove, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cooked split peas and season with salt and pepper. Set aside.
5. In a large bowl, combine cooked pasta shells, split pea mixture, and shredded mozzarella cheese. Mix well to combine.
6. Stuff each pasta shell with the cheese-split pea mixture, placing them seam-side down on a baking dish.
7. Top with grated Parmesan cheese and chopped parsley (if using).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Split Pea and Sausage Skillet
Savor the flavors of a hearty one-pan meal with this Split Pea and Sausage Skillet recipe. A perfect combination of sweet and savory, this dish is ready in just 30 minutes.
Ingredients:
– 1 lb split peas
– 1 lb sweet sausage (such as Italian sausage), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the split peas, thyme, salt, and pepper to the skillet. Stir to combine.
5. Pour in the chicken broth and bring to a simmer.
6. Return the cooked sausage to the skillet and stir to combine.
7. Reduce heat to low and let cook for 10-15 minutes or until the peas are tender.
Cooking Time: 30 minutes
Split Pea and Avocado Toast
This recipe combines the creaminess of avocado with the nutty flavor of split peas, all on top of crispy whole grain toast. Perfect as a quick and easy breakfast or snack.
Ingredients:
– 2 slices whole grain bread
– 1/4 cup cooked split peas (canned or cooked from scratch)
– 1 ripe avocado, mashed
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Mix the cooked split peas with a squeeze of lemon juice and season with salt and pepper.
4. Spoon the pea mixture over the avocado.
5. Add red pepper flakes if desired for an extra kick.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Split Pea and Eggplant Moussaka
This Mediterranean-inspired twist on traditional moussaka combines the creamy richness of split peas with the smoky flavor of eggplant. The result is a satisfying, vegetarian-friendly dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup dried green split peas, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté eggplant slices in a little oil until tender. Set aside.
3. In the same skillet, cook onion and garlic until softened. Add split peas, cumin, salt, and pepper. Cook for 1-2 minutes.
4. Stir in diced tomatoes and bring to a simmer. Reduce heat and let sauce thicken slightly.
5. Assemble moussaka by layering cooked eggplant, pea mixture, and Parmesan cheese in a baking dish. Top with remaining eggplant slices.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Split Pea and Quinoa Stuffed Zucchini
Discover a flavorful and nutritious twist on traditional stuffed zucchini with this recipe that combines the creamy goodness of split peas with the nutty flavor of quinoa.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked split peas
– 1/2 cup cooked quinoa
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or other grated cheese for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out some of the insides to make room for the filling.
3. In a bowl, combine cooked split peas, quinoa, chopped onion, garlic, and olive oil. Season with salt and pepper to taste.
4. Stuff each zucchini with the pea-quinoa mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Split Pea and Coconut Milk Curry
A creamy and flavorful Indian-inspired curry that’s perfect for a weeknight dinner or special occasion. This recipe combines split peas with aromatic spices and coconut milk to create a rich and satisfying dish.
Ingredients:
– 1 cup dried split peas (green or yellow)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the soaked peas.
3. In a large pan, heat oil over medium heat. Add onions and cook until softened, about 5 minutes.
4. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add the split peas and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 45-60 minutes
Summary
Get ready to take split peas to new heights with these 18 mouth-watering recipes beyond soup! From savory stuffed bell peppers and crispy fritters to creamy curries, hearty stews, and flavorful flatbreads, there’s something for every palate. Whether you’re in the mood for a spicy kick or a comforting classic, these innovative dishes showcase the versatility of split peas. Say goodbye to bland soups and hello to a world of flavor with these 18 delicious recipes!