Greek · Dinner
Split Pea Stew with Onions
A Greek split pea stew built from yellow split peas simmered with onion until they collapse into a thick, spoonable puree, finished with olive oil and lemon juice. Served warm with crusty bread, it carries mellow sweetness from slow-cooked onion and bright acidic lift from lemon and raw onion garnish.
$2
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
428Calories
18.7gProtein
16.6gFat
57.3gCarbs
8gSugar
22.1gFiber
620mgSodium
0mgChol
2.3gSat Fat
867mgPotassium
67mgCalcium
4.7mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Rinse the split peas under cold water, finely chop the onion, mince the garlic, and thinly slice the red onion for garnish.
2
Sauté
Warm 1 tbsp olive oil in a small saucepan over medium heat and sauté the onion and garlic until softened, about 4 minutes, then add split peas, bay leaf, and water.
3
Simmer
Bring to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes until the peas collapse completely and the mixture thickens into a puree.
4
Plate
Remove bay leaf, mash peas until smooth, season with salt and pepper, stir in remaining olive oil and lemon juice, spoon onto a plate, scatter red onion and parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g yellow split peas
- 2/3 cup100g onion, plus 2 tbsp (20g) red onion to finish
- 2 clove2 clove garlic
- 22 bay leaf
- 2 1/2 cups600ml water
- 4 tbsp60ml olive oil, divided
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp parsley to finish
