split peas
Also known as: split green peas
Dried, peeled, and split field peas (green or yellow), which cook down into a thick, smooth, porridge-like consistency without needing to be pureed -- the base of classic split pea soup, and a common addition to a mixed-bean soup for the body it adds.
Buying guidance
Sold dried, green or yellow -- the two are nearly interchangeable, with yellow slightly milder and sweeter. Unlike whole dried peas or beans, split peas don't need soaking before cooking, since their split form lets water penetrate quickly.
Substitutions
- Yellow split peas, if a recipe calls for green (or vice versa) -- interchangeable, with a minor flavor and color difference.
- Red lentils -- cook down similarly smooth and quickly, with a different but complementary flavor.
- Dried green peas, whole -- need soaking and a longer cook, but a reasonable stand-in if split peas aren't on hand.
Tips & common mistakes
They cook down so thoroughly that they can catch and scorch on the bottom of a pot if left unstirred over direct heat for too long -- stir occasionally, especially as the soup thickens toward the end of cooking.
Storage
Keep for a year or more in a sealed container in a cool, dry pantry -- like other dried legumes, older split peas take longer to soften, so buy from a store with good turnover.