Yellow split peas are dried, hulled, and split field peas that are a good source of protein and fiber, and cook into a creamy texture. They have a mild, nutty flavor and are used to thicken soups and stews, or made into dips and veggie burgers. The splitting process, which can be manual or mechanical, removes the skin and halves the pea to allow for faster cooking without pre-soaking.
Characteristics and cooking
Appearance: Dried, yellow, and split in half.
Flavor: A milder, nuttier, and earthier taste compared to green split peas.
Texture: Tend to become creamy and soft when cooked through, but can also hold their shape depending on cooking time.
Cooking: Typically cook faster than whole dried peas and do not require pre-soaking.
Preparation: Simmer in water for about 30 minutes, or until tender, skimming off any scum that forms.
Culinary uses
Soups and stews: A primary ingredient for dishes like pea soup, or added to thicken other soups and stews.
Dips: Can be pureed to create dips, similar to hummus.
Main courses: Used in recipes like dal, veggie burgers, or added to casseroles and lasagnas.
Nutritional information
High in: Protein and fiber, and a good source of vitamins A and B, as well as minerals like iron and potassium.
Low in: Fat.
Suitable for: Vegetarian and vegan diets.
Type
Legume
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
