Yellow Split Peas
Yellow split peas and lentils are both types of legumes, however they are different varieties with their own properties. When split peas are dried, they split naturally in half and this makes them much more easy to cook as they don’t need to be soaked first and the cooking time is reduced. They are a great wholefood to have in the cupboard ready to go as they can store in an air-tight container for around 1 year.
Did you know?
Split peas are super high in molybdenum, a mineral that helps our bodies process sulfites, which is a chemical in some foods that can cause an allergy-like reaction in some people. Split peas are also a great source of fibre, which helps to balance blood sugar and lower cholesterol as well as being a source of protein, some B-vitamins and potassium.
Cooking with Yellow split peas
Cooked split peas are soft and creamy when cooked through and they are traditionally used in soups and casseroles with a slightly milder flavour then their green pea cousin. A easy split pea dahl can be made in your slow cooker, rice cooker or on the stove with only a few ingredients. Simply saute onions, garlic and chopped carrots in oil for a few minutes, add 4 cups of water with 1.5 cups of split peas and your favourite spices such as cumin and turmeric. This recipe tastes great with a squirt of lime or lemon juice at the end to add some tang. When using a low heat this way it will take 3-4 hours, however you can speed this process up using higher heat.
Country of Origin
Product of New Zealand
Yellow split peas are a great source of protein and fibre as well as vitamin K, folate, B1 and B6 and the minerals potassium and manganese. They are very low in sodium and fat and are low GI making them great for individuals who are looking to manage their weight.
100% yellow split peas
For best results rinse well, drain and then cook in twice as much water, simmering until soft. Can be added directly to soups.
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