Split Peas

Split peas are one of the oldest pantry staples in the world — dried field peas that have been hulled and split into their two cotyledon halves. They cook faster than whole dried peas and break down into a thick, creamy consistency, which is why they’re the foundation of classic split pea soup.

Yellow split peas are milder and sweeter, while green ones have a slightly more robust, earthy flavour. Both are used extensively in Indian dals, Scandinavian pea soups, and Middle Eastern purées. In Australia they’re a reliable, cheap source of plant protein found in any supermarket dry goods aisle.

Because they disintegrate as they cook, split peas are ideal for soups, thick sauces, and purées rather than dishes that call for intact legumes.