Golden Split Peas with Spinach

Name: Golden Split Peas with Spinach
Total time: 110 min
Yield: 2 servings
Ingredients: 200 g Dried yellow split peas; 120 g Onion; 2 cloves Garlic; 15 g Fresh ginger; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 1 tbsp Neutral cooking oil; 100 g Baby spinach; 0.5 whole Lemon; 2 whole Pita breads; 1000 ml Water; 0.5 tsp Salt

Yellow split peas simmer to a soft, golden pot with ginger and turmeric, with spinach folded in at the end and warm pita alongside.

110 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried yellow split peas200 g
Onion120 g
Garlic2 cloves
Fresh ginger15 g
Ground turmeric0.5 tsp
Ground cumin0.5 tsp
Neutral cooking oil1 tbsp
Baby spinach100 g
Lemon0.5 whole
Pita breads2 whole
Water1000 ml
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. Check pita for sesame and other allergens.

Method

Start the aromatics

Pick over the split peas, discarding any stones, and rinse well; they do not need soaking. Peel and finely chop the onion, garlic and ginger. Heat the oil in a heavy saucepan over medium-low heat and soften the onion for 8 minutes. Add garlic and ginger for 1 minute, then turmeric and cumin for 20 seconds.

Simmer the peas patiently

Add the peas and 800 ml water. Bring to a boil, then reduce to a gentle simmer with the lid slightly ajar. Cook for 55–80 minutes, stirring every 10 minutes, until the peas are soft throughout and beginning to break down. Add the reserved 200 ml water a little at a time if needed to keep the mixture loose while cooking. Older peas can take longer; do not stop while they are chalky.

Add greens only after the peas soften

Wash and roughly chop the spinach. When the peas are fully tender, add the salt and spinach, and simmer for 3–4 minutes until the leaves wilt. If there is excess liquid, simmer uncovered until the pot is thick but spoonable.

Warm the bread and finish

Warm the pita in a dry frying pan over medium heat for about 1 minute per side, then cut into wedges. Squeeze the half lemon and stir 1 tbsp juice into the cooked peas. Divide between two bowls and serve with one pita per person.

Buy yellow split peas, not yellow mung lentils or chickpeas. Add the lemon only after the peas are completely tender; the long simmer is included in the time.

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