Best Split Pea Spread Recipes

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.

YELLOW SPLIT-PEA SPREAD WITH SPRING CRUDITES

Steps:

• Make the bouquet garni: Place the ingredients on a piece of cheesecloth. Tie into a bundle with kitchen twine.
• Make the spread: Combine split peas, water, 1 teaspoon salt, and the bouquet garni in a medium saucepan. Bring to a boil. Reduce heat, and simmer until split peas are tender, about 45 minutes. Discard bouquet garni. Reserve 1/2 cup cooking liquid. Drain split peas, and let cool slightly in strainer, about 10 minutes.
• Puree split peas, lemon juice, remaining teaspoon salt, and 1/4 cup plus 1 tablespoon reserved cooking liquid in a food processor until completely smooth. If the mixture is very thick, add more liquid. (Spread can be refrigerated in an airtight container for up to 1 week.)
• Before serving, drizzle with oil, top with onion and capers, and season with pepper. Serve with toasts and crudites.

SPLIT PEA SPREAD

Steps:

• Place all ingredients together in a pot over the stove and simmer until peas are thoroughly cooked.
• Mix all ingredients together until it has the consistency of mashed potatoes.
• Serve warm or cold.