Preparation

• • soaking:
  used to soften the split peas and to release antinutrients into the water.
  The soaking water should not be used for cooking.
  • add an onion.

• Pour the split peas onto a surface and carefully go over them with your fingers, removing any impurities or small stones.

  

• • wash and rinse the dried peas thoroughly until the water is clear;
  • soak the dried peas for 12 hours, changing the water a couple of times;
  • rinse the hydrated peas thoroughly before cooking.

  ^{Anti-waste suggestions
  • use a fine-mesh colander [or alternatively ricotta cheese molds] to wash and rinse the split peas;
  • collect the used water for watering plants or other non-food household uses.}

  The hydrated and cleaned peas are ready to be put in the pot.

• ^{Premise
  I use a pot with IMCO cooking method [a precious gift from my mother-in-law].
  The IMCO cooking method involves cooking with the flame off.}

  Peel the onion, remove the ends, and wash it.
  You can add it whole, halved, or chopped to taste.
  ^{Sometimes for convenience or when I don’t have fresh vegetables, I use frozen diced onion.}

  ^{Being a basic recipe, I use only onion.}
  Put the onion in the pot, heat it, add 1.7 oz of water, and let it stew.
  Add the split peas to the pot.
  Add:
  • water to cover about an inch above the split peas;
  • a vegetable stock cube.

  Watch out for possible foam formation and remove it with a skimmer if necessary.

  Once boiling, cover the IMCO pot with the lid, and as soon as a hint of steam comes out, turn off the flame.
  In the case of traditional cooking, once boiling, continue cooking on low flame for about 20 minutes.

  After 20 minutes, open the lid and check the cooking of the split peas.
  Add the salt* and, if necessary, more water.
  ^{* now and not at the start of cooking to prevent the exterior from hardening, which makes cooking the legumes longer.}

  If necessary, bring back to a boil and continue cooking the split peas until reaching the desired consistency: a coarse puree or blend with an immersion blender.

  Your digestible and light split peas are ready.

  In the basic recipe, enjoy as a soup or use in appetizers, first courses, main courses.

• Plate it.
  Add a drizzle of raw oil to enjoy them at their best.

  Bon appétit!
  Using cooked split peas
  The cooked split peas thicken as they cool.
  If needed, add 3.4 oz of water and bring them to a boil.
  Stir until you reach the desired consistency again.

• Split peas are dried peas split in two and peeled.