Split Pea And Spinach Mash Recipes

EASY YELLOW SPLIT PEA AND SPINACH DHAL (VEGAN)

Steps:

• Place the olive oil and diced onions in a large lidded sauce pan and cook gently, with the lid on for 3-4 minutes, until softened but not browned.
• Add the ginger and garlic and cook for 1 more minute over a low heat, with the lid off.
• Add the chilli flakes, cumin, turmeric, cloves and cinnamon and cook for 2 more minutes - add a splash or two of water if the pan gets dry.
• Add the yellow split peas, vegetable stock and tomato puree, give everything a good stir and then bring to the boil.
• Turn the heat down low and cover with a lid. Simmer for 40-45 minutes until most of the liquid is absorbed and the split peas are done to your liking (see note 1).
• If all the water gets absorbed before the split peas are done to your liking, add a little more water and continue cooking until they are done.
• When the dhal is just cooked, add the spinach on top and stir until all the spinach leaves have just wilted, but still retain some texture. (It will look like way too much spinach to start with, but keep stirring and have faith!)
• Serve with brown or white rice and Cumin Roasted Cauliflower and Butternut Squash. (Or serve whatever you like best with a curry!)

WEANING RECIPE: SPINACH, SWEET POTATO & YELLOW SPLIT PEA PURéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the potato on a baking tray and roast in the oven for around 45 mins or until a knife easily inserts into the flesh.
• Meanwhile, heat the butter in a saucepan, add the garam masala, if using, and cook for 1 min. Stir in the spinach and cook for 1-2 mins until wilted. Remove from the saucepan. Add the split peas to the pan, then pour in enough water to cover.
• Bring to the boil, cook for 10 mins, then turn down the heat and simmer for another 20-30 mins until tender.
• Drain, then transfer to a food processor along with the spinach and yogurt. Once the potato is cooked. Cut in half and scoop out the flesh. Add to the food processor. Pulse to combine. Serve one portion and divide the rest between small containers and freeze.

PEA-SPINACH MASH

Steps:

• Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA SOUP WITH TOFU

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
• In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
• In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH

Steps:

• In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
• Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
• Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
• Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
• Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.

SPLIT-PEA SOUP WITH SPINACH AND BARLEY

Steps:

• Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
• Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.

SPLIT PEA AND SPINACH MASH

Steps:

• Place green split peas in a colander and wash and drain several times. Drain and transfer to a medium pot and cover with 3 1⁄2 cups water. Soak for 2 hours, then bring peas and water to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes. Most of water should get absorbed, but peas should be tender and moist, with a little water still in the pot. Remove peas from heat and let cool 30 minutes. In a medium frying pan, heat 1⁄4 cup cooking oil on medium-high heat for 45 seconds. Add 1 cup finely chopped onion and sauté until golden, about 5 minutes. Add garlic cloves and continue to sauté until golden, 2-3 minutes. Add jalapeño chili, salt and fresh spinach (with stems). Stir well and cook until spinach wilts, about 1 minute. Set aside to cool for 15 minutes. Once split pea and spinach mixtures have cooled, purée each one separately in a food processor. Process split peas until smooth, spinach until roughly puréed and slightly chunky. In a medium bowl, combine peas and spinach. Stir in sumac and dried mint.