Split Peas and Lentils
Yellow Split Pea and Sweet Potato Soup
Like beans, lentils and split peas are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly without the need for soaking.
How to Prepare Split Peas and Lentils
Sort and rinse
Spread them out on a clean kitchen towel or rimmed baking sheet. Pick out and discard any shriveled or broken beans, stones or debris, and rinse under cold water.
Cooking
Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety. (Cooking times may be longer at higher altitudes.)
Lentils and split peas can be added dry to soups and stews, just be sure that there is enough liquid (1.5 cups to every 1 cup of lentils) to compensate for absorption and expansion.
