Preparation

• Spread the split peas on a surface and check them carefully with your fingers, removing any impurities or small stones.

  

• – soaking:
  this is used to soften the peas and to release anti-nutrient substances into the water.
  The soaking water must not be used for cooking.

  – add an onion.

• – wash and rinse the dry split peas well until the water runs clear;
  – soak for about 12 hours, changing the water a couple of times;
  – rinse the hydrated split peas well before cooking.

  Zero-waste tips
  Use a fine-mesh strainer or fuscelle (the perforated baskets used for fresh ricotta) to drain the legumes and collect the soaking water to water plants; not for food use.

  The hydrated and cleaned split peas are ready to be added to the pot.

• Peel and wash the onion.
  Blend or finely grate the onion or leave it whole if you prefer to remove it after cooking.

  In a pot:
  – add the onion and heat;
  – add 50 ml of water (about 3.5 tbsp, roughly 1.7 fl oz) and gently sweat the onion.
  Pour in the peas and cover them with water up to about 1 cm above their level (about 3/8 inch).
  Add a vegetable bouillon cube or a stalk of celery.

  I use an IMCO pot, a precious gift from my mother-in-law, which allows cooking to continue with the flame off.
  Watch for foam forming and remove it with a skimmer if necessary.
  With an IMCO pot
  Cover with the lid and bring to a boil.
  When a thin stream of steam comes out, turn off the heat.
  With a traditional pot
  Continue cooking over low heat, stirring occasionally.
  Regardless of the pot
  After 20 minutes check the peas for doneness and add the salt: now and not at the start of cooking to avoid the legumes’ outer skin from hardening and lengthening the cooking time.
  If necessary, add more water and continue until the desired consistency: whole peas or broken down.

  Your digestible and light split peas are ready.
  In the basic recipe they are perfect as a soup or as a base for appetizers, first or second courses.

• Plate and finish with a drizzle of extra virgin olive oil added raw for best flavor.

  Enjoy your meal!

• Cooked split peas tend to thicken as they cool.
  To return them to the right consistency, add about 100 ml of water (about 3.4 fl oz, a little less than 1/2 cup) and bring back to a boil.

• This method is also valid for whole lentils with skin and hulled lentils or mixed legumes.
  For chickpeas, beans and fava beans, however, I prefer to use a pressure cooker: it reduces cooking time and makes them softer and more digestible.