49 split green pea recipes

Tried this green split peas, easy to make, whole family love it!

Dutch green split pea soup (erwtensoep) with kielbasa, leeks, celeriac, potatoes, and Canadian bacon. A thick, hearty traditional Dutch pea soup simmered low and slow.

Creamy green split pea soup pureed smooth with browned onions and marjoram, finished with skim milk. A simple, high-fiber soup from just 7 ingredients. No ham needed.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

This is the other dhal we made yesterday, when the cooking was close to the end, added some spinach that was cooked with garlic, dried hot chili peppers and mustard seeds, which gave the dhal extra zing and tang, another delicious dhal recipe, of course another good recipe that you can serve with naan bread and raita :)

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Five dahl soup, an Indian vegetarian classic blending mung beans, pigeon peas, chickpeas, and yellow and green split peas with ghee, turmeric, ginger, and a fragrant tarka of cumin, chilies, and asafetida.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.