Yellow split peas with spinach

Yellow split peas are a good source of fiber, protein and iron as well as other vitamins and minerals. This easy recipe includes spinach and tomato!A few weeks ago, I published my easy green lentil recipe. It’s quickly become a popular recipe on the site, so I’ve got another pulse-based recipe for you today! This one involves yellow split peas, which I picked up for less than one pound at Lidl (US readers: it’s kind of like Aldi.)

Yellow split peas are a good source of fiber, protein and iron. They also provide several vitamins like thiamin and folate, and minerals like manganese, potassium and magnesium. Turmeric provides flavor as well as a deep yellow color, and cumin and smoked paprika balance the sweetness of the caramelized onion for a rich and filling dhal. Here’s the recipe!

Why I need to eat more iron

Yellow split peas with spinach

1 cup *yellow split peas, rinsed

4 cups vegetable broth

1 onion, diced

1 teaspoon *turmeric

1 teaspoon *cumin

¼ teaspoon *smoked paprika

3 tablespoons butter

Juice from ¼ lemon

2 large handfuls of baby spinach, washed

1-2 small tomatoes, diced

3 cloves of garlic, minced

1 small pepper (jalapeno or similar), minced (use less or omit if you don’t like it spicy!)

1 teaspoon *brown mustard seeds

Salt to taste

Yellow split peas are a good source of fiber, protein and iron as well as other vitamins and minerals. This easy recipe includes spinach and tomato!In a large saucepot with a lid, caramelize the onion in half the butter. When the onion pieces are a nice shade of brown (not black) add the broth, turmeric, cumin and paprika. Bring to a boil and add the split peas. Cover and reduce to simmer. Cook for about 45 minutes, until peas are tender but not super mushy. When this finishes, turn off the heat and stir in the lemon juice. Add salt if needed (my broth is very salty, but if you use low sodium broth then it might need a little.)

In a large frying pan, melt the remaining butter. Sauté the garlic, pepper and mustard seeds until the garlic softens. Add the tomato and cook another minute. Then add the spinach and stir everything together, cooking until the spinach wilts. Add salt to taste at the end (just a ¼ teaspoon or so should do.) Turn off the heat and then add your spinach mixture to the yellow split peas, stirring to combine.

I served this topped with a little sour cream and minced cilantro (UK = coriander) and some cubed halloumi on the side. It would be great over rice or with tapioca pancakes as well.

Have you ever tried yellow split peas? I have to admit, until recently I’ve never really considered them. What should I try next? Tell me in the comments!

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