Type what you have

Ingredients

• ✓ yellow split pea
• carrot
• basmati rice
• water
• olive oil

Instructions

1. 1 Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
2. 2 Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
3. 3 Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

By Diana Moutsopoulos

Ingredients

• ✓ yellow split pea
• red lentil
• onion
• carrot
• garlic
• cumin
• chicken broth
• salt
• black pepper
• lemon juice

Instructions

1. 1 Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

By BELEDONA

Ingredients

• ✓ yellow split pea
• yam
• sweet onion
• red lentil
• water
• garlic
• ginger
• peanut butter
• lemon juice
• soy sauce
• chickpea
• spinach
• salt

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager

Ingredients

• ✓ yellow split pea
• corned beef brisket
• cabbage
• turnip
• carrot
• potato
• butter
• black pepper
• all-purpose flour
• sugar
• baking powder
• water

Instructions

1. 1 Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.
2. 2 Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
3. 3 Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
4. 4 Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.
5. 5 While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.
6. 6 During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.
7. 7 When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.

By MomWhoCooks

Ingredients

• ✓ yellow split pea
• salt
• brown sugar
• tamarind pulp
• coconut
• cilantro
• turmeric
• asafoetida powder
• mustard seed
• cumin seed
• vegetable oil
• water
• chili powder
• sambar powder
• coriander
• green bell pepper
• green bean
• carrot
• cabbage
• water

Instructions

1. 1 Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
2. 2 Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
3. 3 Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
4. 4 Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

By SK

Ingredients

• ✓ yellow split pea
• water
• chicken bouillon
• cumin
• coriander
• red pepper flakes
• water
• red pepper flakes
• tomato paste
• wonton wrapper
• cumin
• coriander
• black pepper
• salt
• carrot
• water
• onion
• ground beef
• garlic
• mint
• yogurt

Instructions

1. 1 In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
2. 2 In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
3. 3 Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
4. 4 Place ravioli in steamer and steam 40 minutes.
5. 5 Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
6. 6 Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
7. 7 To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.

By amanda1432

Ingredients

• ✓ yellow split pea
• olive oil
• carrot
• celery
• onion
• curry powder
• water
• salt

Instructions

1. 1 Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

By Elaine Hallyburton

Ingredients

• ✓ yellow split pea
• salt beef
• water
• carrot
• turnip
• black pepper

Instructions

1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• coriander seed
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ yellow split pea
• ham bone
• celery
• carrot
• onion
• salt
• thyme
• bay leaf
• black pepper
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Place ham bone, yellow split peas, celery, carrots, onion, salt, thyme, bay leaf, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon.
3. 3 Reduce heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until yellow split peas are tender and soup is thick, about 3 hours.
4. 4 Remove ham bone from soup; remove meat from ham bone, chop or shred, and return to the pot.

By Chantal Morin

Ingredients

• ✓ yellow split pea
• olive oil
• onion
• carrot
• celery
• garlic
• green split pea
• chicken broth
• seasoning blend
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until onion is translucent, 5 to 7 minutes.
3. 3 Stir in broth, split peas, and seasoning blend; cover and bring to a boil. Reduce heat to low and simmer, stirring frequently, until split peas are tender, about 2 ½ hours.
4. 4 Puree the soup with an immersion blender and serve.

By DOGLOVER