How to Cook Split Peas
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How to Cook Split Peas
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Learn how to cook split peas using these fool-proof procedures that can be used in any soup, salad, or side dish recipe.
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Ingredients
- 1 cup dried green split peas
- 2 cups Water or stock
- sea salt to taste
Instructions
- Rinse the split peas in a colander under cold water.
- Transfer the peas to a medium-size pot along with water, or stock, and salt.
- Bring the peas to a boil over high heat.
- Add on a lid and simmer over low heat for 25 minutes or just until tender.
- Strain the cooked peas and use in a recipe, or chill to use in a recipe later. See reheating instructions.
Notes
- Make-Ahead: You can make these split peas up to 1 day ahead of time.
- How to Store: Cover and keep them in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator until soft before using.
- How to Reheat: Add the desired number of cooked split peas to a medium-sized sauce pot with a ¼ cup of water or stock and cook over low heat until warm. If you use it in a soup like Scotch Broth, you can add the chilled split peas right to the soup, and the broth from the soup will heat them.
- Follow the same recipe for red, yellow, or brown split peas.
Nutrition Information
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Calories
168kcal
(8%)
Carbohydrates
30g
(10%)
Protein
12g
(24%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
7mg
(0%)
Potassium
483mg
(14%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
73IU
(1%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 483mg | 10% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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