Creamy Yellow Pea Puree — Fava Santorinis
Yellow split pea puree slow-cooked with onion and olive oil, topped with capers, red onion, and lemon, a Santorini island classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 240g yellow split peas. Finely dice 2 medium onions (300g). Mince 4 garlic cloves. Very finely slice 0.5 small red onion (70g). Rinse 2 tbsp capers. Measure out 1.2L water or vegetable stock, 1/2 cup + 2 tbsp olive oil, 2 bay leaves, lemon juice, and dried oregano.
Saute
Heat 1/4 cup olive oil in a large saucepan over medium heat. Add diced onion, soften 5–6 minutes until translucent. Add minced garlic, cook 1 minute until fragrant.
Boil
Add split peas, bay leaves, and stock to the pan; bring to a boil over medium-high heat. Skim any foam from the surface. Reduce to low heat.
Simmer
Cook uncovered 35–40 minutes, stirring occasionally, until split peas completely dissolve into a smooth, thick puree. Discard bay leaves.
Finish
Season puree with 1.5 tsp salt and 0.5 tsp black pepper. Stir in 1/4 cup lemon juice and remaining 1/4 cup olive oil until smooth and glossy.
Plate
Spoon puree into 2 wide bowls. Top with capers and sliced red onion. Drizzle 1 tbsp finishing olive oil over each and dust with a pinch of dried oregano. Serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.