This recipe came about after I bought a bag of yellow split peas on a whim to make a daal, and never quite got around to it. Fishing them out of the back of the storecupboard this week, I was determined to finally put them to use, so I asked my blog readers what they thought I should make out of them. Several people enthusiastically suggested soup – so with a little trial and error and a lot of surreptitious tasting along the way, here’s what I ended up with. Thick, creamy, comforting and delicious – I’ll never be at a loss what to do with a bag of split peas again.
INGREDIENTS (MAKES 4 PORTIONS)
100g dried yellow split peas
2 cloves of garlic
1 tbsp oil
1 tsp each cumin and turmeric, or 2 tsp garam masala
Handful of parsley or coriander
First, pop the dried yellow split peas into a bowl and cover with water. Cover with clingfilm or a plate, and leave to soak for at least eight hours, or overnight.
Then, peel and finely chop the onion and garlic, and slice the carrots. Pop into a medium sized saucepan with the oil and spices, and saute on a medium heat for five minutes to soften.
Drain and thoroughly rinse the peas, and tip into the pan. Cover with water and stir well. Bring to the boil, then reduce to a simmer. Simmer for 20 minutes, or until the peas and carrots are soft.
Pour the mixture into a blender, tip the yoghurt in, and pulse until almost smooth. I like to leave mine a bit rough and chunky for a great texture, but it’s up to you.
Serve hot, with bread to dunk in, and torn parsley or coriander to garnish.
**VEGANS** Replace the yoghurt with soy yoghurt, or almond or rice milk for a real treat.
**MAKE IT GO FURTHER** Freeze leftovers in small portions to use as a spicy, chunky pasta sauce, or the base for a curry for leftover chicken. Just defrost in a saute pan with a little water, stir in the chicken and any green veg you have to hand, and you have a pretty instant curry. It works just as well without the chicken, too. I’m thinking green beans, broccoli, peas – a colourful, healthy, sensationally quick dinner.
Jack Monroe. Twitter: @MxJackMonroe
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