Green Split Peas

What Is Green Split Peas?

The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food. There are several different varieties but the most commonly used in cooking are - Brown, Red, Green and Yellow lentils. Don’t be fooled the latter two can often be mistakenly named Lentils but rather are Split peas, a type of “Field Pea”.

Why Should I Get Green Split Peas ?

Green Split Peas have a natural mild sweetness and a nutty, earthy milder taste. They provide a good source of fibre and vitamins including B1, B2, B3, K & Folate and minerals including iron, potassium, copper, manganese & zinc.

Split peas can be used to thicken soups and stews, and they make a tasty soup in their own right. They can also be used to make a version of hummus, substituting the split peas for chickpeas.

To cook, place 1 part peas to 3 parts water into a pan or bowl, leave to soak overnight and Drain off the water, rinse the split peas and put the rinsed split peas in to a pan, cover with 3 parts fresh water, bring to the boil and skim off anything that floats on the top of the water. Turn down the heat and simmer for 25-30 minutes until tender, season and serve.

Lentils like split peas, are good sources of fibre and protein, also containing high amounts of calcium and vitamins A and B. Brown or Green Lentils, have a seed coat on the outside and a yellowish interior. French green lentils, are highly valued for their stronger flavour and the fact that they hold together better in the cooking process even though they take longer to cook. Red or Egyptian lentils are smaller, rounder, and are sold without the seed coat.

Green Split Peas are Natural, GMO - Free, Vegan, Dairy Free and No Added Sugar