For some reason, I don’t often see recipes calling for yellow split peas, but I often see green!
This dish uses yellow split peas and yellow zucchini, but is totally versatile so go for green or red if that’s what you find in the store. Different colors mean slightly different nutrients, and yellow isn’t often represented on the dinner plate so try it out sometime!
Split peas are a good source of protein and fiber, and have virtually no fat. Best of all, they are the cheapest legume in my grocery store!
Yellow Split Pea Casserole Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2-3
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Ingredients
- 1 cup yellow split peas
- 3 sunburst zucchini, chopped
- 3 carrots, chopped
- 1 tsp olive oil
- pinch sea salt
- 1 tsp dill
- 1 Tbsp chives, chopped (or green onion)
- 1 Tbsp nutritional yeast (optional)
- sea salt and pepper to taste
Directions
- If you are using dried peas in your recipes, they must be fully cooked before adding them in with the vegetables. Split peas do not need to be soaked before cooking, but if you like to it doesn’t hurt to soak them for an hour. Add enough water to cover the peas by 2 inches. Gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Split peas will take about 30 minutes to cook.
- While they are cooking, you can prep the vegetables by cutting them and putting them in a baking dish. Drizzle a small amount of olive oil over them, then stir them to coat. The best way to do this is with your hands. Next, sprinkle a pinch of salt and mix that over the vegetables as well. At this point, you can put them in the oven until the peas finish cooking and the vegetables soften slightly. If you like your carrots soft, put them in on their own first as they will take longer to cook than the zucchini.
- Add the dill, chives and nutritional yeast (if using) with the split peas and stir in with the vegetables. Season with enough salt for the peas, and pepper if you like, and put the whole thing back in the oven for 10 minutes, until the vegetables are softened to your liking.
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