Unlock the cozy magic of your kitchen with these 34 lusciously satisfying yellow split pea creations! Perfect for gourmet comfort food lovers, this roundup transforms humble legumes into creamy soups, hearty stews, and innovative dishes that’ll warm your soul. Whether you’re craving a quick dinner or a seasonal favorite, get ready to fall in love with split peas all over again. Let’s dive in!
Roasted Garlic Yellow Split Pea Soup
Earthy and comforting, this roasted garlic yellow split pea soup transforms humble ingredients into a creamy, satisfying meal. Roasting the garlic first adds a mellow sweetness that balances the peas’ earthiness perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the roasted garlic:
– 1 whole garlic head
– 1 tbsp olive oil
For the soup base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 medium carrots, diced
– 3 celery stalks, diced
– 1 lb dried yellow split peas
– 8 cups vegetable broth
– 2 bay leaves
– 1 tsp dried thyme
For finishing:
– 2 tbsp fresh lemon juice
– Salt and black pepper
Instructions
1. Preheat oven to 400°F.
2. Cut ¼ inch off the top of the garlic head to expose cloves.
3. Drizzle 1 tbsp olive oil over exposed garlic cloves.
4. Wrap garlic head tightly in aluminum foil.
5. Roast garlic in preheated oven for 40 minutes until cloves are soft and golden brown.
6. Let garlic cool completely, then squeeze roasted cloves from skins into a small bowl.
7. Heat 2 tbsp olive oil in a large pot over medium heat.
8. Add diced onion, carrots, and celery to the pot.
9. Cook vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and vegetables have softened.
10. Add yellow split peas, vegetable broth, bay leaves, and dried thyme to the pot.
11. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
12. Simmer uncovered for 45-50 minutes, stirring occasionally, until split peas are completely tender and breaking apart.
13. Remove bay leaves from the pot.
14. Add roasted garlic cloves to the soup.
15. Use an immersion blender to puree soup until smooth and creamy, or transfer in batches to a countertop blender.
16. Stir in 2 tbsp fresh lemon juice.
17. Season soup with salt and black pepper, starting with 1 tsp salt and ½ tsp pepper, then adjusting as needed.
18. Simmer for 5 more minutes to allow flavors to meld.
Velvety smooth with a subtle sweetness from the roasted garlic, this soup has a rich, comforting texture that thickens beautifully as it cools. The lemon juice brightens the earthy pea flavor perfectly. For a creative twist, top with crispy croutons or a swirl of herb oil just before serving.
Curried Coconut Yellow Split Pea Stew
Perfect for chilly evenings, this hearty stew combines yellow split peas with warming curry spices and creamy coconut milk. It’s a one-pot meal that comes together with minimal effort for maximum comfort.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- For the base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- For the spice blend:
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- For the stew:
- 1 1/2 cups dried yellow split peas, rinsed
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the curry powder, ground turmeric, and red pepper flakes to the pot. Tip: Toast the spices for 30 seconds, stirring constantly, to deepen their flavor.
- Add the rinsed yellow split peas and stir to coat them in the spice mixture.
- Pour in the vegetable broth and stir to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes. Tip: Stir the stew every 15 minutes to prevent the peas from sticking to the bottom.
- After 45 minutes, check if the split peas are tender by pressing one between your fingers; it should mash easily.
- Stir in the full-fat coconut milk, fresh lime juice, and salt.
- Simmer the stew, uncovered, for an additional 10-15 minutes over low heat to allow the flavors to meld and the stew to thicken slightly. Tip: For a thicker stew, mash some of the peas against the side of the pot with the back of a spoon.
Offering a creamy, velvety texture from the broken-down peas and coconut milk, each spoonful delivers a robust curry flavor with a subtle kick. Serve it over a bed of fluffy basmati rice or with warm naan bread for scooping.
Savory Herb Yellow Split Pea Patties
Mashed yellow split peas transform into hearty patties with fresh herbs and a crispy exterior. These savory cakes are protein-packed, gluten-free, and perfect for a quick weeknight dinner or meal prep. Customize the herbs to match your pantry—parsley, dill, or cilantro all work beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Patties
– 1 cup dried yellow split peas
– 2 cups water
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp salt
For Cooking
– 3 tbsp olive oil
Instructions
1. Rinse 1 cup dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine rinsed split peas and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until peas are tender and water is absorbed.
4. Transfer cooked split peas to a large bowl and mash with a fork until mostly smooth, leaving some texture for bite.
5. Heat 1 tbsp olive oil in a skillet over medium heat.
6. Add 1/2 cup finely chopped onion and cook for 5 minutes until softened and translucent.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Stir onion-garlic mixture into mashed split peas.
9. Mix in 1/4 cup chopped fresh parsley, 1 tsp ground cumin, and 1/2 tsp salt until fully combined.
10. Form mixture into 8 equal patties, about 1/2-inch thick, pressing firmly so they hold together.
11. Heat 3 tbsp olive oil in a clean skillet over medium-high heat until shimmering.
12. Carefully place patties in skillet without crowding, cooking in batches if needed.
13. Cook for 4-5 minutes per side until golden brown and crispy, adjusting heat if browning too quickly.
14. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
Not overly dense, these patties have a satisfying crisp crust with a soft, herb-flecked interior. Serve them warm in lettuce wraps with a dollop of yogurt or alongside a simple salad for a complete meal. Leftovers reheat well in a toaster oven to maintain their texture.
Lemon Zest Yellow Split Pea Salad
Never underestimate the power of a simple legume. This Lemon Zest Yellow Split Pea Salad is a bright, protein-packed side that comes together with minimal fuss. It’s perfect for meal prep or a quick, healthy lunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the peas:
– 1 cup dried yellow split peas
– 4 cups water
– 1 tsp salt
For the dressing:
– 3 tbsp extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tsp finely grated lemon zest
– 1/2 tsp Dijon mustard
– 1/4 tsp black pepper
For the salad:
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 cup of dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine the rinsed peas and 4 cups of water in a medium saucepan. Bring to a boil over high heat.
3. Reduce heat to maintain a simmer. Cook uncovered for 20-25 minutes, until the peas are tender but still hold their shape. (Tip: Start checking at 20 minutes to avoid mushy peas).
4. Drain the cooked peas in a colander and rinse briefly with cool water to stop the cooking process. Let them drain thoroughly.
5. While the peas cook, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, and 1/4 tsp black pepper in a large bowl. Whisk vigorously until the dressing is emulsified.
6. Add the drained, cooled peas to the bowl with the dressing.
7. Add 1/2 cup diced red onion and 1/4 cup chopped parsley to the bowl. (Tip: Soak the diced onion in ice water for 5 minutes first to mellow its sharp bite).
8. Toss all ingredients together until the peas are evenly coated with the dressing.
9. Season the entire salad with 1 tsp of salt. Toss once more to combine. (Tip: Always season at the end, after adding acidic ingredients like lemon juice).
Keep this salad chilled for at least 30 minutes before serving to let the flavors meld. The peas have a firm, satisfying bite that contrasts with the creamy dressing. For a creative twist, serve it over a bed of peppery arugula or stuff it into a pita with crumbled feta.
Smoky Bacon Yellow Split Pea Risotto
Packed with smoky depth and creamy comfort, this risotto swaps traditional rice for yellow split peas. It’s a hearty, one-pot meal that comes together with minimal fuss. Crispy bacon adds a savory crunch to every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 6 slices thick-cut bacon, chopped
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup yellow split peas, rinsed
– 4 cups low-sodium chicken broth, warmed
For finishing:
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1 tsp smoked paprika
– Salt and freshly ground black pepper
Instructions
1. Place a large Dutch oven or heavy pot over medium heat.
2. Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until crisp and browned.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tbsp of fat in the pot.
4. Add the diced onion to the pot and cook in the bacon fat for 5 minutes, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant.
6. Add the rinsed yellow split peas and smoked paprika, stirring to coat in the fat.
7. Pour in 1 cup of the warm chicken broth, scraping up any browned bits from the bottom of the pot.
8. Simmer uncovered, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes.
9. Continue adding the remaining broth 1 cup at a time, waiting until each addition is nearly absorbed before adding the next, stirring frequently. This process should take about 30–35 minutes total.
10. Tip: Stirring frequently releases the peas’ starch, creating a naturally creamy texture without constant attention.
11. Once all broth is added and the peas are tender but still hold their shape, remove the pot from heat.
12. Stir in the grated Parmesan, butter, and heavy cream until fully incorporated and creamy.
13. Tip: Adding dairy off the heat prevents curdling and ensures a smooth finish.
14. Season with salt and freshly ground black pepper to taste, remembering the bacon and Parmesan add saltiness.
15. Fold in the reserved crispy bacon, reserving a small handful for garnish.
16. Tip: Adding most of the bacon at the end preserves its crisp texture against the creamy peas.
17. Let the risotto rest, covered, for 5 minutes before serving to allow flavors to meld.
18. Serve immediately, topped with the remaining crispy bacon.
Warm and velvety, this risotto boasts a satisfying bite from the tender split peas against the smoky, salty bacon. The smoked paprika deepens the flavor without overpowering the dish. For a fresh contrast, top with a sprinkle of chopped chives or a drizzle of good olive oil just before serving.
Zesty Tomato Yellow Split Pea Dip
Unbelievably simple yet packed with flavor, this Zesty Tomato Yellow Split Pea Dip is a protein-rich, vegan-friendly spread perfect for snacking. Using pantry staples, it comes together quickly for a satisfying appetizer or sandwich filler. You’ll love its bright, tangy kick from fresh lemon and spices.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the split peas:
– 1 cup dried yellow split peas
– 4 cups water
– 1 tsp salt
For the flavor base:
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
For finishing:
– 1 (14.5 oz) can diced tomatoes, drained
– 3 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Rinse 1 cup dried yellow split peas under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed split peas, 4 cups water, and 1 tsp salt.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, until peas are tender but not mushy. Tip: Stir occasionally to prevent sticking.
4. Drain the cooked split peas in a colander and set aside to cool slightly.
5. While peas cook, heat 2 tbsp olive oil in a large skillet over medium heat.
6. Add 1 finely diced yellow onion and sauté for 5-7 minutes, until softened and translucent.
7. Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant.
8. Add 1 tsp ground cumin and 1/2 tsp smoked paprika, stirring constantly for 30 seconds to toast the spices. Tip: Toasting enhances their depth of flavor.
9. Mix in the drained can of diced tomatoes and cook for 3-4 minutes, until most liquid has evaporated.
10. Transfer the cooked split peas and tomato mixture to a food processor.
11. Add 3 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley.
12. Pulse until smooth but slightly textured, scraping down sides as needed. Tip: For a chunkier dip, pulse briefly; for creamier, blend longer.
13. Season with salt and black pepper to taste, adjusting as desired.
14. Transfer the dip to a serving bowl and let it rest for 10 minutes to allow flavors to meld.
You’ll notice a creamy, slightly grainy texture from the split peas, balanced by the bright acidity of lemon and tomatoes. Serve it warm with pita chips or as a vibrant spread on toasted bread, and it stores well in the fridge for up to 3 days, making it a versatile make-ahead option.
Spiced Moroccan Yellow Split Pea Tagine
Tagine cooking transforms humble split peas into a fragrant, hearty meal. This Moroccan-inspired version layers warm spices with tender vegetables for a satisfying one-pot dinner. It’s perfect for meal prep or a cozy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base: 2 tbsp olive oil, 1 large yellow onion (diced), 3 cloves garlic (minced)
– For the spices: 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper
– For the tagine: 1 1/2 cups yellow split peas (rinsed), 4 cups vegetable broth, 2 large carrots (peeled and sliced into 1/2-inch rounds), 1 (14.5 oz) can diced tomatoes (undrained), 1 tbsp lemon juice
– For garnish: 1/4 cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large Dutch oven or tagine over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add all spices (cumin, coriander, turmeric, cinnamon, cayenne) and toast for 30 seconds to release oils.
5. Tip: Toasting spices deepens their flavor—don’t skip this step.
6. Pour in rinsed split peas and stir to coat in the spiced oil.
7. Add vegetable broth, carrots, and diced tomatoes with their juices.
8. Bring to a boil, then reduce heat to low and cover.
9. Simmer for 40 minutes, stirring halfway through, until split peas are tender but not mushy.
10. Tip: Check liquid at 30 minutes; add 1/4 cup water if too thick.
11. Stir in lemon juice and simmer uncovered for 5 minutes to meld flavors.
12. Remove from heat and stir in chopped cilantro.
13. Tip: For a creamier texture, mash a few split peas against the pot with a spoon.
The tagine should be thick and stew-like, with split peas holding their shape. Warm spices like cinnamon and cumin balance the bright lemon and tomatoes. Serve over couscous or with crusty bread to soak up the fragrant broth.
Creamy Turmeric Yellow Split Pea Bisque
Savor a cozy, nutrient-packed bowl of this vibrant bisque. It’s a simple, one-pot meal that’s both comforting and anti-inflammatory. You’ll love its creamy texture and earthy turmeric flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the soup:
– 1 cup yellow split peas, rinsed
– 4 cups vegetable broth
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/4 teaspoon black pepper
– 1 (13.5 oz) can full-fat coconut milk
– 1 tablespoon fresh lemon juice
– Salt
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Stir in 1 cup rinsed yellow split peas, 4 cups vegetable broth, 1 teaspoon turmeric, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the split peas are very tender.
6. Carefully transfer the hot soup to a blender, or use an immersion blender in the pot, and blend until completely smooth.
7. Return the blended soup to the pot over low heat and stir in 1 can of full-fat coconut milk.
8. Heat the soup for 5 minutes, stirring constantly, until warmed through but not boiling.
9. Remove from heat and stir in 1 tablespoon fresh lemon juice.
10. Season with salt, starting with 1/2 teaspoon and adding more if needed, stirring well after each addition.
Mellow and velvety, this bisque has a rich, earthy depth from the turmeric and split peas. The coconut milk adds a luxurious creaminess without dairy. For a vibrant finish, top it with a drizzle of coconut milk, a sprinkle of black pepper, and fresh cilantro.
Caramelized Onion Yellow Split Pea Mash
You’ll love this savory, comforting mash that transforms humble split peas into a rich, caramel-kissed side. Yellow split peas simmer until tender, then get blended with deeply browned onions for a rustic, satisfying texture. It’s a simple, hearty dish that pairs beautifully with roasted meats or crusty bread.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 50 minutes
Ingredients
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
For the split pea mash:
– 1 cup dried yellow split peas, rinsed
– 4 cups water
– 1 tsp salt
– 2 tbsp unsalted butter
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions and 1 tsp salt to the skillet.
3. Cook onions, stirring occasionally, for 30 minutes until deeply browned and caramelized. Tip: Lower heat if onions start to burn.
4. While onions cook, combine rinsed split peas, water, and 1 tsp salt in a medium pot.
5. Bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 40 minutes until peas are very tender. Tip: Check water level halfway; add more if needed.
7. Drain any excess water from the cooked split peas.
8. Transfer drained split peas to a large bowl.
9. Add caramelized onions and butter to the bowl.
10. Mash vigorously with a potato masher until smooth and well combined. Tip: For a creamier texture, use an immersion blender briefly.
Zesty and velvety, this mash boasts a sweet-savory depth from the slow-cooked onions. Serve it warm as a side to grilled sausages or spread it on toasted baguette slices for an easy appetizer.
Ginger Lemongrass Yellow Split Pea Stir Fry
Fragrant ginger and lemongrass transform humble yellow split peas into a vibrant, protein-packed stir-fry that comes together in under 30 minutes. This dish delivers a satisfying, savory bite with a bright, aromatic finish. It’s a perfect quick dinner or meal prep staple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the split peas:
– 1 cup dried yellow split peas
– 4 cups water
For the aromatics:
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 stalk lemongrass, tender inner part only, finely minced
For the sauce:
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
For finishing:
– 4 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Rinse 1 cup of dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine the rinsed split peas and 4 cups of water in a medium saucepan.
3. Bring the water to a boil over high heat.
4. Reduce the heat to medium-low, cover the saucepan, and simmer the split peas for 15 minutes, or until they are tender but still hold their shape. Tip: Do not overcook them into mush, as they will cook further in the stir-fry.
5. Drain the cooked split peas thoroughly in a colander and set them aside.
6. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
7. Add 1 thinly sliced yellow onion to the hot oil and stir-fry for 3-4 minutes until it softens and begins to brown.
8. Add 3 minced garlic cloves, 1 tablespoon of grated ginger, and 1 minced lemongrass stalk to the skillet.
9. Stir-fry the aromatics for 1 minute until fragrant. Tip: Keep the ingredients moving constantly to prevent the garlic from burning.
10. Add the drained, cooked yellow split peas to the skillet.
11. Stir-fry the mixture for 2-3 minutes to heat the peas through and combine with the aromatics.
12. In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil.
13. Pour the sauce mixture over the split peas and aromatics in the skillet.
14. Stir-fry everything for 1-2 more minutes until the sauce is evenly distributed and coats the peas. Tip: The sauce should reduce slightly and glaze the ingredients.
15. Remove the skillet from the heat.
16. Stir in the sliced green onions from 4 stalks.
17. Transfer the stir-fry to a serving dish.
18. Sprinkle 1 tablespoon of sesame seeds over the top.
Sizzling with savory depth from the soy sauce and a bright, citrusy note from the lemongrass, this stir-fry has a wonderfully tender yet distinct texture. Serve it over a bed of steamed jasmine rice or quinoa for a complete meal, or enjoy it as a hearty, flavorful side dish.
Rich Basil Yellow Split Pea Pasta Sauce
Whip up a vibrant, protein-packed pasta sauce that transforms humble yellow split peas into a velvety, herbaceous delight. This rich basil sauce delivers deep savory flavor with minimal effort, perfect for a quick weeknight dinner that feels special. It clings beautifully to any pasta shape, from spaghetti to rigatoni.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the split pea base:
– 1 cup dried yellow split peas
– 4 cups water
– 1 teaspoon salt
For the sauce:
– 2 tablespoons olive oil
– 1 small yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup fresh basil leaves, packed
– 1/2 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
For serving:
– 12 ounces dried pasta of choice
– Extra Parmesan cheese for garnish
Instructions
1. Rinse 1 cup dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine the rinsed split peas, 4 cups water, and 1 teaspoon salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to maintain a simmer.
4. Simmer uncovered for 20 minutes, or until the split peas are very tender and most liquid is absorbed.
5. Tip: Stir occasionally to prevent sticking, especially in the last 5 minutes.
6. While the split peas cook, bring a large pot of salted water to a boil for the pasta.
7. Heat 2 tablespoons olive oil in a large skillet over medium heat.
8. Add 1 finely chopped small yellow onion and cook for 5 minutes, stirring often, until softened.
9. Add 3 minced garlic cloves and cook for 1 minute, just until fragrant.
10. Stir in 1 can undrained diced tomatoes and 1/2 teaspoon black pepper.
11. Bring the tomato mixture to a simmer and cook for 5 minutes.
12. Tip: Use a potato masher to lightly crush the tomatoes for a thicker sauce texture.
13. Cook 12 ounces dried pasta in the boiling water according to package directions until al dente.
14. Drain the cooked split peas, reserving 1/2 cup of the cooking liquid.
15. Transfer the drained split peas and 1 cup packed fresh basil leaves to a blender or food processor.
16. Add the simmered tomato mixture from the skillet.
17. Blend on high speed until completely smooth, about 1 minute.
18. Tip: If the sauce is too thick, blend in the reserved split pea cooking liquid 1 tablespoon at a time.
19. Return the blended sauce to the skillet and stir in 1/2 cup grated Parmesan cheese over low heat until melted.
20. Drain the cooked pasta and add it directly to the skillet with the sauce.
21. Toss the pasta and sauce together over low heat for 1 minute to combine thoroughly.
22. Serve immediately, garnished with extra Parmesan cheese.
Fork-tender split peas create an incredibly smooth, creamy sauce without any dairy beyond the Parmesan. The fresh basil provides a bright, peppery note that cuts through the richness beautifully. Try it over zucchini noodles for a low-carb option, or use it as a hearty dip for crusty bread.
Tropical Mango Yellow Split Pea Salsa
Bursting with tropical flair, this vibrant salsa combines sweet mango with earthy split peas for a refreshing twist. It’s a protein-packed, make-ahead dish that’s perfect for warm-weather gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the split peas:
– 1 cup dried yellow split peas
– 3 cups water
– 1/2 tsp salt
For the salsa base:
– 2 ripe mangoes, peeled and diced into 1/2-inch cubes
– 1/2 red onion, finely diced
– 1 jalapeño pepper, seeded and minced
– 1/4 cup fresh cilantro, chopped
For the dressing:
– 3 tbsp fresh lime juice
– 2 tbsp olive oil
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine the rinsed split peas, 3 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan.
4. Simmer the split peas for 20–25 minutes until they are tender but not mushy, stirring occasionally to prevent sticking.
5. Drain the cooked split peas in the strainer and rinse them briefly with cold water to stop the cooking process.
6. Spread the drained split peas in a single layer on a baking sheet to cool completely for 10 minutes.
7. Dice 2 ripe mangoes into 1/2-inch cubes and place them in a large mixing bowl.
8. Finely dice 1/2 red onion and add it to the bowl with the mangoes.
9. Seed and mince 1 jalapeño pepper, then add it to the bowl.
10. Chop 1/4 cup fresh cilantro and add it to the bowl.
11. In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp black pepper until emulsified.
12. Add the cooled split peas to the large mixing bowl with the mango mixture.
13. Pour the dressing over the ingredients in the large bowl.
14. Gently toss all the ingredients together until evenly coated.
15. Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes to allow the flavors to meld.
Here’s a salsa with a delightful contrast: the soft, creamy split peas balance the juicy mango chunks, while the jalapeño adds a subtle kick. Serve it chilled with tortilla chips, spoon it over grilled fish or chicken, or use it as a bright topping for tacos to elevate any meal.
Green Chili Yellow Split Pea Burritos
Looking for a hearty, plant-based meal that packs a punch? These Green Chili Yellow Split Pea Burritos deliver smoky, spicy flavor with minimal effort. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the split pea filling:
– 1 cup dried yellow split peas, rinsed
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt to taste
– For assembly:
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Combine 1 cup rinsed yellow split peas and 4 cups vegetable broth in a medium pot. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes until peas are tender but not mushy. Tip: Stir occasionally to prevent sticking.
3. While peas cook, heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add 1 diced yellow onion and cook for 5 minutes until translucent.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 can diced green chilies, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 2 minutes.
7. Drain any excess liquid from the cooked split peas and add them to the skillet. Mash lightly with a fork.
8. Season with salt, mix well, and cook for 5 minutes to blend flavors. Tip: For a creamier texture, add a splash of broth while mashing.
9. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side.
10. Divide the split pea mixture evenly among the tortillas, placing it in the center.
11. Top each with 1/4 cup shredded Monterey Jack cheese.
12. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
13. Heat a clean skillet over medium heat and place burritos seam-side down. Cook for 2-3 minutes per side until golden and crispy. Tip: Press gently with a spatula for even browning.
14. Serve immediately, garnished with sour cream and chopped fresh cilantro.
Zesty and satisfying, these burritos feature a creamy, slightly chunky split pea filling with a smoky kick from the chilies and paprika. Try serving them with a side of lime wedges for a bright, tangy contrast, or slice them into pinwheels for an easy appetizer.
Peppercorn Yellow Split Pea and Ham Tart
Earthy split peas and smoky ham come together in this savory tart, perfect for a comforting meal. Peppercorns add a subtle kick, while a flaky crust holds it all together. It’s a hearty dish that’s surprisingly simple to make.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 3-4 tbsp ice water
For the filling:
– 1 cup yellow split peas, rinsed
– 3 cups water
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked ham, diced
– 1 tsp black peppercorns, crushed
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. In a bowl, combine flour and salt for the crust.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Add ice water, 1 tbsp at a time, mixing until dough just comes together.
5. Tip: Handle dough minimally to keep it flaky.
6. Roll dough into a 12-inch circle on a floured surface.
7. Press dough into a 9-inch tart pan, trimming excess.
8. Prick bottom with a fork and chill for 15 minutes.
9. Bake crust for 15 minutes until lightly golden, then set aside.
10. In a saucepan, combine split peas and water, bring to a boil.
11. Reduce heat to low, cover, and simmer for 30 minutes until peas are tender.
12. Drain any excess water and set peas aside.
13. In a skillet, heat olive oil over medium heat.
14. Sauté onion for 5 minutes until softened.
15. Add garlic and cook for 1 minute until fragrant.
16. Stir in ham, crushed peppercorns, and salt, cooking for 2 minutes.
17. Tip: Crush peppercorns with a mortar and pestle for best flavor.
18. In a bowl, whisk eggs and heavy cream until smooth.
19. Fold in cooked split peas and ham mixture.
20. Pour filling into pre-baked crust, spreading evenly.
21. Bake at 375°F for 25 minutes until filling is set and golden.
22. Tip: Let tart cool for 10 minutes before slicing to set properly.
23. Remove from oven and cool slightly.
This tart offers a creamy, textured filling with a crisp crust that holds up well. The peppercorns provide a warm, aromatic spice that complements the savory ham. Try serving it warm with a simple green salad for a balanced meal.
Roasted Red Pepper Yellow Split Pea Hummus
Fusing smoky roasted red peppers with creamy yellow split peas creates a vibrant, protein-packed hummus that’s perfect for snacking or entertaining. This recipe delivers a smooth, flavorful dip with minimal effort. It’s a versatile alternative to traditional chickpea hummus.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the split peas:
– 1 cup dried yellow split peas
– 4 cups water
– 1 teaspoon salt
For the hummus base:
– 2 large red bell peppers
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 cup extra-virgin olive oil, plus extra for drizzling
For serving:
– Pita bread or vegetable sticks
Instructions
1. Rinse 1 cup dried yellow split peas under cold water in a fine-mesh strainer.
2. Combine rinsed split peas and 4 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until peas are very tender and most liquid is absorbed. Tip: Skim off any foam that forms during simmering for a cleaner flavor.
4. Drain any excess liquid from the cooked split peas and transfer them to a food processor.
5. While peas cook, preheat your oven’s broiler to high and line a baking sheet with aluminum foil.
6. Place 2 whole red bell peppers on the prepared baking sheet.
7. Broil peppers for 15-20 minutes, turning every 5 minutes with tongs, until skins are completely blackened and blistered.
8. Immediately transfer charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skins. Tip: The steam makes peeling effortless.
9. Peel blackened skins from peppers, remove stems and seeds, and roughly chop the flesh.
10. Add chopped roasted peppers, 1/4 cup tahini, 1/4 cup fresh lemon juice, 2 minced garlic cloves, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 cup extra-virgin olive oil to the food processor with the split peas.
11. Process the mixture on high speed for 2-3 minutes, scraping down the sides once, until completely smooth and creamy. Tip: For an ultra-smooth texture, process for a full 3 minutes.
12. Transfer hummus to a serving bowl, drizzle with additional olive oil, and serve immediately with pita bread or vegetable sticks.
Using a food processor ensures the hummus achieves a luxuriously smooth, spreadable consistency without any graininess. The roasted peppers impart a subtle sweetness that balances the earthy split peas and tangy lemon. For a creative twist, swirl in a spoonful of harissa or top with toasted pine nuts before serving.
Golden Honey Yellow Split Pea Pilaf
Fragrant and hearty, this Golden Honey Yellow Split Pea Pilaf transforms simple pantry staples into a vibrant, satisfying meal. It’s a one-pot wonder that delivers complex flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 cup yellow split peas, rinsed
– 2 cups vegetable broth
– 1 cup long-grain white rice, rinsed
– 1 ½ cups water
For sautéing:
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
For seasoning:
– 1 tsp ground turmeric
– ½ tsp ground cumin
– ¼ tsp black pepper
– 1 tsp salt
For finishing:
– 2 tbsp honey
– ¼ cup chopped fresh parsley
Instructions
1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Stir in turmeric, cumin, black pepper, and salt, and cook for 30 seconds to toast the spices.
5. Add rinsed yellow split peas and vegetable broth to the pot. Tip: Rinsing split peas removes excess starch for a cleaner texture.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. Add rinsed long-grain white rice and 1 ½ cups water to the pot. Tip: Rinsing rice removes surface starch, preventing a gummy pilaf.
8. Stir gently to combine, then cover and simmer for 20 minutes over low heat.
9. Remove the pot from heat. Let it sit, covered and undisturbed, for 10 minutes. Tip: This resting period allows the rice to finish steaming and absorb any remaining liquid.
10. Uncover the pot and fluff the pilaf gently with a fork.
11. Drizzle honey evenly over the pilaf and fold it in gently with the fork.
12. Stir in chopped fresh parsley until evenly distributed.
Dense yet fluffy, this pilaf boasts a subtly sweet backbone from the honey, balancing the earthy split peas and aromatic spices. Serve it warm as a main dish with a dollop of yogurt or alongside grilled chicken for a complete meal.
Hearty Winter Root Yellow Split Pea Casserole
Unlock the cozy potential of your kitchen with this robust casserole. It transforms humble root vegetables and yellow split peas into a deeply satisfying one-pot meal. Perfect for chilly evenings when you crave something nourishing and simple.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the Base:
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
For the Vegetables and Peas:
– 2 large carrots, peeled and diced into 1/2-inch cubes
– 2 parsnips, peeled and diced into 1/2-inch cubes
– 1 large russet potato, peeled and diced into 1/2-inch cubes
– 1 cup dried yellow split peas, rinsed
– 4 cups vegetable broth
For Seasoning:
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large, oven-safe Dutch oven or casserole dish over medium heat.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add 3 minced garlic cloves and cook for 1 more minute until fragrant.
5. Add 2 diced carrots, 2 diced parsnips, and 1 diced russet potato to the pot. Stir to combine with the onions and garlic.
6. Pour in 1 cup rinsed yellow split peas and 4 cups vegetable broth. Tip: Using a Dutch oven ensures even heat distribution for better cooking.
7. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
8. Bring the mixture to a simmer over medium-high heat, then immediately remove from the stovetop.
9. Cover the pot tightly with a lid or aluminum foil. Tip: A tight seal is crucial for trapping steam and cooking the split peas thoroughly.
10. Place the covered pot in the preheated 375°F oven.
11. Bake for 1 hour and 30 minutes. Tip: Do not stir during baking to allow the vegetables to soften without breaking apart.
12. Carefully remove the pot from the oven and let it rest, covered, for 10 minutes before serving.
13. Gently fluff the casserole with a fork to combine the softened vegetables and creamy split peas.
Generously spoon the casserole into bowls. The split peas break down into a velvety, thick sauce that clings to the tender, sweet root vegetables. For a textural contrast, top each serving with a handful of crispy fried onions or a dollop of tangy sour cream.
Infused Dill Yellow Split Pea Veggie Burgers
Unbelievably flavorful and satisfying, these dill-infused veggie burgers are a protein-packed twist on a classic. Using yellow split peas as the base creates a hearty texture that holds together beautifully. They’re perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the patties:
– 1 cup dried yellow split peas, rinsed
– 2 cups water
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tbsp fresh dill, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup breadcrumbs
– For cooking:
– 2 tbsp olive oil
Instructions
1. Combine 1 cup rinsed yellow split peas and 2 cups water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 20 minutes until peas are tender but not mushy.
3. Drain any excess water and transfer cooked peas to a large mixing bowl.
4. Heat 1 tbsp olive oil in a skillet over medium heat.
5. Add 1 finely diced yellow onion and cook for 5 minutes until translucent.
6. Add 2 minced garlic cloves and cook for 1 more minute until fragrant.
7. Transfer the onion-garlic mixture to the bowl with the cooked split peas.
8. Mash the mixture with a potato masher or fork until about half the peas are broken down.
9. Stir in 1 tbsp chopped fresh dill, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup breadcrumbs until fully combined.
10. Divide the mixture into 4 equal portions and shape into 1/2-inch thick patties.
11. Heat 2 tbsp olive oil in a clean skillet over medium heat.
12. Carefully place patties in the skillet and cook for 4 minutes until golden brown.
13. Flip patties and cook for another 4 minutes until firm and browned on both sides.
14. Remove from heat and let rest for 2 minutes before serving.
A satisfyingly firm yet tender texture makes these burgers hold up on any bun without crumbling. The dill infusion adds a bright, herbal note that complements the earthy split peas perfectly. Try serving them with tzatziki sauce and crisp lettuce for a refreshing Mediterranean twist.
Conclusion
Zesty and nourishing, these 34 yellow split pea recipes offer gourmet comfort for every craving. We hope you find inspiration to cook up something delicious! Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the cozy vibes. Happy cooking!
