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Dried split peas (yellow or green)

Beans, lentils & pulses · Lentils & dals

Dried split peas (yellow or green)

Dried split peas, yellow or green; simmered into thick pea soups, purées and dals.

Also called: yellow split peas, green split peas, dried peas, pois cassés, soup peas

Around the world: pois cassés, pois jaunes (fr)

A kind of yellow split peas

3 recipes with it

Photo: Sanjay Acharya, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

This record covers dried split peas of either colour, as used for European soup peas and French pois cassés. The peas are skinned and split so they cook without soaking and fall into a thick purée. Yellow peas taste milder and earthier; green peas sweeter and grassier.

Pisum sativum

How it’s used

  • Simmered with ham or smoked pork into split pea soup
  • Cooked into Swedish ärtsoppa and Dutch erwtensoep
  • Puréed for pease pudding
  • Used in Caribbean and Indian-style dals

Characteristics

Texture
Soft and mealy; thickens as it cools.
When cooked
Collapses to a purée; stir towards the end so it doesn't catch.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for boiling, Used for thickening

Storage

Cool, dry and dark. Store airtight away from moisture; cooked soup thickens in the fridge, so loosen with water when reheating.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Nutrition per 100 g

Energy
364 kcal
Protein
23.12 g
Carbohydrate
61.63 g
Fat
3.89 g
Fibre
22.2 g
Sugars
3.14 g

USDA FoodData Central: Peas, green, split, mature seeds, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red lentils — Faster; gives a thinner, more orange soup.

Related ingredients

Recipes with dried split peas (yellow or green)

More lentils & dals