Split Pea Mash

Name: Split Pea Mash (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Dried Split Peas; 6 cups Vegetable Broth; 1/2 cup Yellow Onion-diced; 1/4 cup Carrot-diced; 1/4 cup Celery-diced; 2 Garlic-minced; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Dried Thyme; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley-chopped; 1 tbsp Fresh Chives-chopped; 2 tbsp Olive Oil

⏱1h 15m

👥4

🔥250 cal

Easy

🍽️Mediterranean

A slightly more refined version of split pea mash, incorporating fresh herbs and a touch of lemon for brightness. This version uses a mirepoix for a deeper flavor base.

1 cup Dried Split Peas

6 cups Vegetable Broth

1/2 cup Yellow Onion-diced

1/4 cup Carrot-diced

1/4 cup Celery-diced

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(0 reviews)

⏱1h 15m

👥4

🔥250 cal

Easy

🍽️Mediterranean

A slightly more refined version of split pea mash, incorporating fresh herbs and a touch of lemon for brightness. This version uses a mirepoix for a deeper flavor base.

#Side Dish #Comfort Food #Vegetarian #Herbed

Instructions

Rinse the Dried Split Peas thoroughly under cold water.
In a large pot, combine the rinsed Dried Split Peas and Vegetable Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the peas are very tender.
While the peas are simmering, heat the Olive Oil in a separate pan over medium heat. Add the diced Yellow Onion, Carrot, and Celery (Mirepoix) and cook until softened, about 8-10 minutes. Add the minced Garlic and cook for another minute until fragrant.
Drain most of the broth from the cooked Split Peas, leaving about 1/2 cup of the cooking liquid. Add the cooked Mirepoix to the peas.
Season with Salt, Black Pepper, and Dried Thyme. Mash with a potato masher or fork to desired consistency. Add more cooking liquid if needed to reach desired consistency.
Stir in the Lemon Juice, Fresh Parsley, and Fresh Chives. Serve hot.

Ingredients

1 cup 200 g Dried Split Peas
6 cups 1.4 L Vegetable Broth
1/2 cup 120 mL Yellow Onion-diced
1/4 cup 60 mL Carrot-diced
1/4 cup 60 mL Celery-diced
2 2 cloves Garlic-minced
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/4 tsp 1.25 mL Dried Thyme
1 tbsp 15 mL Lemon Juice
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Fresh Chives-chopped
2 tbsp 30 mL Olive Oil

Equipment

Large pot
Medium pan
Potato masher or fork

Instructions

Rinse the Dried Split Peas thoroughly under cold water.
In a large pot, combine the rinsed Dried Split Peas and Vegetable Broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the peas are very tender.
While the peas are simmering, heat the Olive Oil in a separate pan over medium heat. Add the diced Yellow Onion, Carrot, and Celery (Mirepoix) and cook until softened, about 8-10 minutes. Add the minced Garlic and cook for another minute until fragrant.
Drain most of the broth from the cooked Split Peas, leaving about 1/2 cup of the cooking liquid. Add the cooked Mirepoix to the peas.
Season with Salt, Black Pepper, and Dried Thyme. Mash with a potato masher or fork to desired consistency. Add more cooking liquid if needed to reach desired consistency.
Stir in the Lemon Juice, Fresh Parsley, and Fresh Chives. Serve hot.

Nutrition per serving

Calories 250

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Split Pea Mash

Split Pea Mash

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