In addition, this makes an excellent Friday meal for those observing Lent....
- 1tbls olive oil
- 1 medium shallot or small onion, finely chopped
- 1 medium garlic clove, minced
- 2 cups split peas, rinsed and picked over
- 4-6 cups of water or low-sodium chicken or vegetable stock
- ~1 tsp salt, divided
- ~1 tsp freshly ground pepper, divided
1. In large pot over medium-high, heat olive oil and add the shallot or onion with about 1/2tsp salt and 1/2tsp pepper. Saute until transparent, about 5 minutes. Then add the garlic and saute for a minute or so more.
2. Add the split peas and 4 cups of the water or stock, and bring to a boil. Once boiling, reduce heat, cover and simmer for about 45 minutes, stirring periodically. You may need to add additional water/stock if the peas absorb it too much.
3. Once cooked, adjust the flavor with salt and pepper to taste and adjust the consistency with additional stock or water as you like.
Serve with a good crusty bread (try this one) and if you like, sprinkle with pecorino or parmesan. Also, I often make it very thick so we can scoop it over a bowl of rice. Yum!
|Shallots here. I prefer them for their sweeter and more delicate flavor vs. the mighty onion.|