Split Peas are an ancient legume used in Europe and Asia since prehistoric times. They have a fair amount of protein and a sweet flavor. Peas are a medicinal food for the stomach, spleen, and pancreas;  they harmonize digestion; and benefit the liver. They can be eaten to reduce spasms, edema, constipation, and skin eruptions. Their texture is ideal for soups and purees.

 

Ingredients

  • 2 cups green split peas
  • 6-8 cups water
  • 1-2 TB. Sesame oil
  • ½ tsp. mustard seeds
  • 1-2 cups diced onion
  • 2 ribs chopped celery
  • 1 ½ cups diced carrot, yams, or pumpkin
  • 1 ½ cups diced turnip
  • ½ to one tsp. turmeric
  • Dash of cayenne
  • 1 tsp. cinnamon
  • 4 crushed garlic cloves
  • 3-4 TB.  Sweet White Miso or Chickpea Miso** (or bouillon)
  • Kombu
  • Bay Leaf
  • 1/8 cp. Fresh chopped parsley and/or sliced scallions

If split peas are soaked at least three hours, the cooking time can be cut in half. 

 

Directions

Bring peas to a boil with small piece of kombu and a bay leaf.  Cover and simmer. 

Heat the oil in a skillet and fry the mustard seeds. 

Add onion and remaining herbs and sauté for 3-4 minutes. 

Next add celery, carrots and turnips.  Sauté 5 minutes and add to peas. 

Simmer until peas are cooked.  Add miso and simmer five minutes more. 

Add chopped parsley and scallion for garnish. 

Cook 45-60 minutes if peas are not soaked.

 

**Miso comes in many varieties from meaty and savory to sweet and delicate. Lighter miso (as recommended in this recipe) is more sweet.  Miso is high protein with a trace of vitamin B12; a live food containing lactobacillus that aids digestion and assimilation; creates an alkaline condition which promotes resistance to disease; treats and prevents radiation sickness; treats some types of heart disease and cancer; neutralizes some of the effects of smoking and air pollution. South River brand of miso is high quality and is made the traditional way.

Substitute bouillon for the water instead of using Miso. Imagine and Pacific liquid broths are very good. Rapunzel dried bouillon cubes are another favorite.

Don’t like split peas?  Substitute lentils or mung beans and any other veggies you like.

NOTE:  Adding kombu and bay leaf to beans and legumes makes them easier to digest and prevents digestive gas. 

Kombu is a tasteless dried seaweed that greatly increases the nutritional value of anything you cook it with. It is considered the most completely mineralized food. Kombu is an excellent addition to beans since the minerals in it help to balance the protein and oils of beans increasing their digestibility. Kombu softens and breaks down tough fibers in beans and other foods cooked with them. I add it to all beans, soups, and stews that I cook.

Good quality Kombu Here    Avoid seaweed from China and Hong Kong. Best brands are Eden, Mitoku, Ohsawa, Maine Coast