Lemony Yellow Split Pea Side Dish with Garlic and Ginger
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 T extra-virgin olive oil
2 tsp. finely minced garlic
2 cups yellow split peas, picked over and rinsed if needed
4 cups chicken stock or vegetable stock
1 T minced fresh ginger root
1 T lemon zest
1/4 cup fresh-squeezed lemon juice
salt and fresh ground black pepper to taste
chopped cilantro to sprinkle on at serving time
additional lemon wedges to squeeze on at serving time
Directions
Put yellow split peas in a bowl and pick over, removing any hulls or stones you find in the lentils. Rinse with cold water if needed and drain. Finely mince 3-4 garlic cloves to make 2 tsp. minced garlic. Heat olive oil in a small heavy dutch oven, add garlic and saute 1 minute or just until garlic becomes fragrant. Add yellow split peas and stir several times so all the split peas get coated with oil. Add chicken or vegetable stock and bring to a low simmer, then cover simmer until split peas are soft but not mushy and liquid is mostly absorbed, about 30-45 minutes. While split peas are cooking, zest the lemons, then squeeze the juice. Finely mince fresh ginger root to make 1 T minced ginger. When split peas are soft and most of the liquid is absorbed, season to taste with salt and fresh ground black pepper and stir in the lemon zest, minced ginger, and lemon juice. Put the lid back on and let the split peas rest 10-15 minutes to develop flavors. While split peas are resting chop cilantro and cut lemon wedges Serve warm, with chopped cilantro and lemon wedges to guests to use at the table if desired.