34 Delicious Split Peas Hearty Vegan Recipes

Get ready to fall in love with split peas all over again! These humble legumes transform into the most incredible comfort foods—creamy soups, hearty stews, and satisfying burgers that will warm you from the inside out. Whether you’re craving quick weeknight dinners or cozy weekend meals, we’ve gathered 34 amazing vegan recipes that showcase split peas’ incredible versatility. Let’s dive into these delicious plant-based creations!

Creamy Vegan Split Pea Soup with Carrots and Celery

Zesty autumn evenings always make me crave something hearty yet wholesome, and this creamy split pea soup has become my go-to comfort food during crisp fall days. I first discovered this recipe when my vegan friend came for dinner, and now it’s a staple in my kitchen rotation.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 2 garlic cloves, minced
– 1 pound dried green split peas, rinsed and drained
– 8 cups vegetable broth
– 2 bay leaves
– 1 teaspoon smoked paprika
– ½ cup raw cashews, soaked for 4 hours and drained
– 1 tablespoon fresh lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent, stirring frequently with a wooden spoon.
3. Incorporate 3 medium carrot rounds and 3 celery stalk slices, cooking for 4 minutes until slightly softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Add 1 pound rinsed green split peas, 8 cups vegetable broth, 2 bay leaves, and 1 teaspoon smoked paprika to the pot.
6. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
7. Partially cover the pot and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
8. While the soup simmers, blend ½ cup soaked cashews with ½ cup water in a high-speed blender until completely smooth and creamy.
9. After 45 minutes, remove the bay leaves and stir in the cashew cream mixture.
10. Continue simmering uncovered for 15 minutes until the soup thickens to a velvety consistency.
11. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper.
12. Ladle the soup into bowls and garnish with 2 tablespoons finely chopped fresh parsley.

Now this soup achieves an incredible velvety texture that belies its dairy-free nature, with the smoked paprika adding subtle depth against the sweet carrots. I love serving it with crusty sourdough bread for dipping, or sometimes swirling in a teaspoon of chili oil for those who enjoy a spicy kick.

Split Pea and Vegetable Curry with Basmati Rice

Cooking on busy weeknights used to mean sacrificing flavor for convenience, but this vibrant split pea curry has become my go-to solution. Just last Tuesday, after a particularly chaotic day, I found myself craving something both nourishing and deeply satisfying—this dish delivered exactly that, filling my kitchen with the most incredible aromas while requiring minimal hands-on time.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon coriander seeds, lightly crushed
• 1/4 teaspoon cayenne pepper
• 2 medium carrots, cut into 1/4-inch rounds
• 1 red bell pepper, diced into 1/2-inch pieces
• 4 cups vegetable broth
• 1 cup basmati rice
• 1/2 cup full-fat coconut milk
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 tablespoon freshly squeezed lime juice

Instructions

1. Place 1 cup basmati rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 2 minutes.
2. Transfer the rinsed rice to a medium saucepan and add 1 3/4 cups water.
3. Bring the rice to a boil over high heat, then immediately reduce to the lowest setting, cover tightly, and cook for 15 minutes.
4. Remove the rice from heat and let it stand covered for 10 minutes—this resting period allows the grains to fully absorb moisture and become perfectly fluffy.
5. While the rice cooks, heat 2 tablespoons clarified butter in a large Dutch oven over medium heat until shimmering.
6. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden around the edges, about 6-8 minutes.
7. Stir in 3 minced garlic cloves and 1 tablespoon freshly grated ginger, cooking until fragrant, about 45 seconds.
8. Add 1 teaspoon ground turmeric, 2 teaspoons ground cumin, 1 teaspoon crushed coriander seeds, and 1/4 teaspoon cayenne pepper, toasting the spices while stirring constantly for exactly 1 minute to deepen their flavors.
9. Mix in 2 carrots cut into 1/4-inch rounds and 1 diced red bell pepper, coating them thoroughly with the spice mixture.
10. Add 1 cup rinsed split peas and 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
11. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer and cook uncovered for 35-40 minutes, until the split peas are tender but still hold their shape.
12. Stir in 1/2 cup coconut milk and simmer for 3 more minutes to allow the flavors to meld.
13. Remove from heat and stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro.
14. Fluff the rested rice with a fork before serving. Just yesterday, my neighbor mentioned how the creamy coconut milk creates the most luxurious sauce that clings beautifully to each grain of basmati rice. I love serving this curry in shallow bowls with extra cilantro scattered over the top—the bright acidity from the lime juice cuts through the richness in the most delightful way.

Hearty Split Pea Stew with Root Vegetables

My kitchen always smells like comfort when this hearty split pea stew is simmering away—it’s the kind of dish that makes chilly evenings feel cozy and complete. I first fell for this recipe during a rainy weekend when I craved something nourishing and forgiving, and now it’s my go-to for using up those root vegetables lingering in the pantry. Making it feels like a warm hug, especially when shared with friends over crusty bread and stories.

Ingredients

– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and cut into ½-inch rounds
– 1 large parsnip, peeled and diced into ¾-inch pieces
– 1 pound dried green split peas, rinsed and drained
– 6 cups low-sodium vegetable broth
– 1 bay leaf
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add 2 medium carrot rounds and 1 large diced parsnip, and cook for 5 minutes, stirring to coat in the oil and soften slightly.
5. Pour in 1 pound rinsed green split peas, 6 cups low-sodium vegetable broth, 1 bay leaf, 1 teaspoon smoked paprika, and ½ teaspoon freshly ground black pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
7. Cover the pot and simmer for 45–50 minutes, stirring every 15 minutes to prevent sticking, until the split peas are tender but not mushy.
8. Stir in 1 teaspoon fine sea salt and 2 tablespoons freshly squeezed lemon juice, and cook uncovered for 5 more minutes to meld flavors.
9. Remove the pot from heat, discard the bay leaf, and stir in ¼ cup chopped fresh flat-leaf parsley.
But the real magic happens when you let it rest for 10 minutes off the heat—the stew thickens beautifully, with the split peas breaking down into a velvety base that cradles the tender root vegetables. I love serving it in deep bowls with a drizzle of olive oil and a sprinkle of smoked paprika for extra depth, and it pairs wonderfully with a crisp green salad to balance the richness.

Vegan Split Pea and Lentil Dahl

Recently, I found myself craving the kind of meal that feels like a warm hug on a chilly autumn evening—something hearty, nourishing, and packed with plant-based protein. This vegan split pea and lentil dahl has become my go-to comfort food, especially when I want to use up those pantry staples that have been sitting patiently. There’s something incredibly satisfying about transforming simple legumes into such a richly flavored, soul-warming dish that even my meat-loving friends request seconds of.

Ingredients

– 1 cup dried yellow split peas, rinsed and drained
– 1 cup dried brown lentils, rinsed and drained
– 2 tablespoons cold-pressed coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger root
– 2 teaspoons whole cumin seeds
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 6 cups vegetable broth
– 1 (14-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Fine sea salt to taste

Instructions

1. Heat the coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in the minced garlic and grated ginger, cooking for exactly 1 minute until fragrant but not browned.
4. Add the cumin seeds and toast for 30 seconds until they release their earthy aroma and begin to pop.
5. Sprinkle in the ground turmeric and cayenne pepper, stirring constantly for 15 seconds to bloom the spices.
6. Pour in the rinsed split peas and lentils, coating them thoroughly with the spice mixture.
7. Add the vegetable broth and bring to a rolling boil over high heat.
8. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
9. After 45 minutes, check that the split peas are tender but not mushy and the lentils have completely broken down.
10. Stir in the coconut milk and simmer uncovered for 10 minutes to allow the flavors to meld and the dahl to thicken slightly.
11. Remove from heat and stir in the fresh lime juice, chopped cilantro, and fine sea salt to taste.

Keeping this dahl slightly brothy creates the most wonderful texture—the split peas maintain their shape while the lentils break down to create a naturally creamy base. The coconut milk adds luxurious richness that balances perfectly with the warm spices, making this dish feel both comforting and sophisticated. I love serving it over basmati rice with a sprinkle of toasted coconut flakes for contrasting texture, or with warm naan for dipping into every last bit of that fragrant, golden broth.

Split Pea and Kale Salad with Lemon Vinaigrette

Mmm, nothing beats that moment when you stumble upon a recipe that somehow feels both nourishing and indulgent. I first threw this together on a crisp autumn afternoon when my CSA box overflowed with kale, and it’s since become my go-to for potlucks and quick weeknight dinners alike—it’s the kind of dish that makes you feel virtuous without sacrificing flavor.

Ingredients

– 1 cup dried green split peas, rinsed and picked over
– 4 cups cold filtered water
– 1 teaspoon fine sea salt, divided
– 1 large bunch lacinato kale, stems removed and leaves finely chopped
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly cracked black pepper
– ¼ cup toasted pine nuts
– 2 ounces shaved Pecorino Romano cheese

Instructions

1. Combine 1 cup dried green split peas and 4 cups cold filtered water in a medium saucepan.
2. Bring the mixture to a rolling boil over high heat, then reduce heat to maintain a gentle simmer.
3. Simmer uncovered for 25–30 minutes, until the split peas are tender but still hold their shape.
4. Drain the split peas thoroughly in a fine-mesh sieve, then spread them in a thin layer on a rimmed baking sheet to cool completely to room temperature. (Tip: Spreading hot legumes accelerates cooling and prevents them from becoming mushy.)
5. Place the finely chopped lacinato kale in a large mixing bowl and sprinkle with ½ teaspoon fine sea salt.
6. Vigorously massage the kale with your hands for 1–2 minutes, until the leaves darken in color and soften in texture. (Tip: Massaging kale breaks down its tough cellulose structure, making it more palatable and easier to digest.)
7. In a small bowl, whisk together ¼ cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper until emulsified.
8. Add the cooled split peas to the massaged kale in the large mixing bowl.
9. Pour the lemon vinaigrette over the pea and kale mixture and toss thoroughly to coat.
10. Fold in ¼ cup toasted pine nuts and 2 ounces shaved Pecorino Romano cheese until evenly distributed. (Tip: Adding nuts and cheese last preserves their texture and prevents sogginess.)
11. Let the salad rest for 5 minutes before serving to allow the flavors to meld. A symphony of textures awaits in every bite—the split peas provide a creamy counterpoint to the kale’s slight chewiness, while the pine nuts add buttery crunch. I love serving this mounded on a platter with extra shaved Pecorino and lemon wedges for squeezing over top, or packing it for a next-day lunch when the flavors have deepened even further.

Roasted Garlic and Split Pea Hummus

Years ago, during a cozy autumn farmers market visit, I discovered the magic of roasted garlic and decided it belonged in everything—especially this velvety split pea hummus that’s become my go-to for effortless entertaining. I love how the sweet, mellow notes of roasted garlic complement the earthy split peas, creating a dip that’s both comforting and elegant. Trust me, once you try this version, you’ll never look at store-bought hummus the same way again.

Ingredients

– 1 cup dried yellow split peas, rinsed and sorted
– 4 cups filtered water
– 1 whole garlic head, roasted until caramelized
– ⅓ cup extra-virgin olive oil, plus extra for drizzling
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons tahini paste, well-stirred
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden-brown.
3. While the garlic roasts, combine the split peas and filtered water in a medium saucepan.
4. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 45 minutes, skimming off any foam that rises to the surface.
5. Drain the split peas thoroughly and spread them on a baking sheet to cool completely—this prevents a gummy texture.
6. Squeeze the roasted garlic cloves from their skins into a food processor.
7. Add the cooled split peas, olive oil, lemon juice, tahini, sea salt, and black pepper.
8. Process on high for 3–4 minutes, scraping down the sides twice, until perfectly smooth and creamy.
9. Transfer the hummus to a serving bowl, drizzle with additional olive oil, and dust with smoked paprika.

The final texture is luxuriously smooth with a subtle graininess from the split peas, while the deep, sweet garlic flavor shines through without overpowering. I love serving it warm with crisp, seeded crackers or as a vibrant spread on grilled sourdough—it’s the kind of humble yet sophisticated dish that always impresses guests.

Split Pea and Quinoa Stuffed Bell Peppers

Perfect for those crisp autumn evenings when you want something hearty yet healthy, these stuffed bell peppers have become my go-to comfort food. I first experimented with this recipe last fall when my quinoa-loving friend came over, and now it’s a regular in our weekly rotation—especially when I need to use up those colorful bell peppers from the farmers’ market.

Ingredients

• 4 large red bell peppers, tops removed and seeded
• 1 cup dried green split peas, rinsed
• 3/4 cup white quinoa, thoroughly rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 cup vegetable broth
• 1/4 cup freshly chopped parsley
• 1/2 cup crumbled feta cheese
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring 3 cups of water to a rolling boil in a medium saucepan, then add the rinsed split peas.
3. Reduce heat to maintain a gentle simmer and cook the split peas for 25 minutes until tender but not mushy.
4. While split peas cook, heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté the diced onion for 6-8 minutes until translucent and lightly golden around the edges.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in smoked paprika and ground cumin, toasting the spices for 30 seconds to release their oils.
8. Add rinsed quinoa to the skillet and toast for 2 minutes, stirring constantly to prevent burning.
9. Pour in vegetable broth, bring to a simmer, then cover and cook for 15 minutes until quinoa is tender and liquid is absorbed.
10. Drain the cooked split peas thoroughly and combine with the quinoa mixture in a large bowl.
11. Fold in chopped parsley, crumbled feta, sea salt, and black pepper until evenly distributed.
12. Generously stuff each prepared bell pepper with the split pea-quinoa mixture, packing it down lightly.
13. Arrange stuffed peppers upright in the prepared baking dish and cover tightly with aluminum foil.
14. Bake at 375°F for 30 minutes, then remove foil and bake for an additional 15 minutes until peppers are tender and filling is heated through.
15. Let the peppers rest for 5 minutes before serving to allow the filling to set properly.

Amazingly textured with the creamy split peas contrasting against the fluffy quinoa, these peppers offer a satisfying bite that’s both nutritious and comforting. The smoked paprika adds a subtle smokiness that plays beautifully against the sweet roasted peppers, while the feta provides just enough salty tang to balance the earthiness. Try serving them alongside a simple arugula salad with lemon vinaigrette for a complete meal that feels both rustic and refined.

Vegan Split Pea Fritters with Spicy Sauce

Perfectly golden and packed with plant-based protein, these split pea fritters have become my go-to weeknight dinner solution after discovering them during a pantry-cleaning experiment last winter. I love how they transform humble dried peas into something crispy, satisfying, and surprisingly elegant—especially when paired with that zesty spicy sauce that I now drizzle on everything from roasted veggies to grain bowls.

Ingredients

• 1 cup dried yellow split peas, soaked overnight
• 1/4 cup chickpea flour
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds, toasted
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon asafoetida powder
• 1/2 cup filtered water
• 1/4 cup vegan mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon fresh lime juice
• 1/2 teaspoon maple syrup
• Avocado oil for frying

Instructions

1. Drain the soaked split peas thoroughly in a fine-mesh strainer.
2. Transfer the drained split peas to a food processor.
3. Pulse the split peas for 15 seconds until they form a coarse meal.
4. Add chickpea flour, olive oil, toasted cumin seeds, smoked paprika, and asafoetida powder to the processor.
5. Process the mixture for 30 seconds until it forms a cohesive dough.
6. Gradually add filtered water while processing until the mixture reaches a thick, spoonable consistency.
7. Heat 1 inch of avocado oil in a heavy-bottomed skillet to 350°F, using a deep-fry thermometer for accuracy.
8. Scoop tablespoon-sized portions of the pea mixture and carefully drop them into the hot oil.
9. Fry the fritters for 3-4 minutes until golden brown, flipping once halfway through cooking.
10. Transfer the cooked fritters to a wire rack set over a baking sheet using a spider strainer.
11. Combine vegan mayonnaise, sriracha sauce, fresh lime juice, and maple syrup in a small bowl.
12. Whisk the sauce ingredients vigorously for 1 minute until completely emulsified.
13. Arrange the warm fritters on a serving platter and drizzle with the spicy sauce.

Remarkably crisp on the outside with a tender, almost falafel-like interior, these fritters offer a wonderful textural contrast that holds up beautifully against the creamy, spicy sauce. I love serving them tucked into warm pita pockets with shredded cabbage and fresh herbs for a complete meal, or as elegant appetizers with the sauce drizzled artfully around the plate.

Split Pea and Mushroom Stroganoff

Unbelievably comforting and surprisingly elegant, this split pea and mushroom stroganoff has become my go-to dinner when I want something that feels indulgent but won’t leave me feeling weighed down. I first stumbled upon this combination during a rainy weekend when my pantry was looking sparse, and now it’s in regular rotation at our house. There’s something magical about how the earthy mushrooms and creamy split peas come together in this vegetarian twist on a classic.

Ingredients

– 1 cup dried green split peas, rinsed and sorted
– 8 ounces cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– 1 cup vegetable stock
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 12 ounces dried egg noodles
– ¼ cup fresh parsley, finely chopped
– 2 tablespoons sour cream

Instructions

1. Place split peas in a medium saucepan and cover with 3 cups cold water.
2. Bring split peas to a boil over high heat, then reduce to a simmer and cook for 45 minutes until tender but not mushy.
3. While split peas cook, melt clarified butter in a large skillet over medium-high heat until it shimmers.
4. Add sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown coloration.
5. Flip mushrooms and cook for another 3 minutes until both sides are evenly browned.
6. Add diced yellow onion and cook for 5 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
8. Drain cooked split peas and add them to the mushroom mixture.
9. Pour in vegetable stock and bring to a gentle simmer, scraping any browned bits from the pan bottom.
10. Stir in heavy cream, Dijon mustard, Worcestershire sauce, and smoked paprika.
11. Reduce heat to low and simmer for 8 minutes until sauce thickens slightly.
12. Meanwhile, cook egg noodles in salted boiling water for 7 minutes until al dente.
13. Drain noodles thoroughly and return to the warm pot.
14. Fold the stroganoff sauce into the cooked noodles until evenly coated.
15. Remove from heat and stir in fresh parsley and sour cream until fully incorporated.
Buttery egg noodles cradle the creamy, earthy sauce where split peas provide delightful texture against the meaty mushrooms. The smoked paprika adds a subtle smokiness that makes this vegetarian dish feel deeply satisfying, while the fresh parsley brightens each bite. Serve it in shallow bowls with crusty bread for soaking up every last bit of that luxurious sauce.

Vegan Split Pea Tacos with Avocado and Lime

Recently, I discovered that split peas make the most incredible taco filling during one of those “clean out the pantry” nights that turned into a culinary revelation. My family now requests these weekly—they’re that good, and surprisingly simple to pull together even on busy weeknights.

Ingredients

– 1 cup dried green split peas, rinsed and picked over
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 3 cups vegetable broth
– 8 small corn tortillas
– 1 ripe avocado, sliced
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Rinse 1 cup of dried green split peas under cold running water and carefully pick out any debris or discolored peas.
2. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add 1 finely diced medium yellow onion and sauté for 5-7 minutes until translucent and lightly golden around the edges.
4. Stir in 3 minced garlic cloves and cook for exactly 60 seconds until fragrant but not browned.
5. Add 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their essential oils.
6. Tip: Toasting whole spices and grinding them yourself will yield a more vibrant flavor profile.
7. Pour in the rinsed split peas and 3 cups of vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
8. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cover and cook for 45-50 minutes until the split peas are tender but still hold their shape, stirring occasionally.
10. Tip: Avoid stirring too vigorously to prevent the peas from breaking down into a purée.
11. While the peas cook, warm 8 small corn tortillas in a dry skillet over medium heat for 30-45 seconds per side until pliable and lightly toasted.
12. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel—this prevents them from drying out and cracking.
13. Once the split peas are cooked, season the mixture thoroughly and let it rest off heat for 5 minutes to allow the flavors to meld.
14. Assemble tacos by spooning the split pea mixture into warmed tortillas.
15. Top each taco with sliced avocado, a drizzle of 2 tablespoons fresh lime juice, and a sprinkle of 1/4 cup chopped fresh cilantro.

Delightfully textured with creamy avocado against the earthy split peas, these tacos offer a satisfying contrast that makes them stand out from traditional fillings. The bright acidity from the lime cuts through the richness beautifully, creating a balanced bite that feels both comforting and fresh. For an extra dimension, try serving them with pickled red onions or a drizzle of cashew crema—they transform beautifully with different toppings.

Savory Split Pea and Sweet Potato Casserole

Zesty autumn evenings always have me craving comforting casseroles that fill the kitchen with incredible aromas. I first made this dish during a chilly October potluck, and now it’s become my go-to for cozy family dinners when I want something nourishing yet impressive.

Ingredients

• 1 cup dried green split peas, rinsed and sorted
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons clarified butter
• 1 cup vegetable broth
• ½ cup heavy cream
• 1 teaspoon smoked paprika
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Heat the remaining clarified butter in a large skillet over medium heat until shimmering.
3. Sauté the diced yellow onion for 5-7 minutes until translucent and lightly golden.
4. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
5. Stir in the rinsed split peas, smoked paprika, and black pepper, toasting for 2 minutes to enhance their nutty flavor.
6. Pour in the vegetable broth and bring to a simmer, then reduce heat to low and cover for 15 minutes.
7. Add the diced sweet potatoes and sea salt, then cover and simmer for another 20 minutes until the peas are tender but not mushy.
8. Stir in the heavy cream and freshly grated nutmeg, then transfer the mixture to the prepared baking dish.
9. Combine the panko breadcrumbs, grated Parmesan cheese, and chopped fresh thyme in a small bowl.
10. Drizzle the extra virgin olive oil over the breadcrumb mixture and toss until evenly coated.
11. Sprinkle the breadcrumb mixture evenly over the casserole surface.
12. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbling.
13. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the texture to set properly.

Creamy sweet potatoes and earthy split peas create a velvety texture that contrasts beautifully with the crispy panko topping. The subtle smokiness from the paprika and the aromatic thyme make this casserole sophisticated enough for dinner parties yet comforting for weeknight meals. Consider serving it alongside roasted chicken or as a vegetarian main course with a crisp green salad for a complete autumn feast.

Smoky Vegan Split Pea and Tomato Ragout

Recently, as the autumn chill began settling in, I found myself craving something deeply comforting yet nourishing—the kind of dish that simmers all afternoon and fills the kitchen with the most incredible aromas. My smoky vegan split pea and tomato ragout was born from one of those lazy Sunday afternoons when I wanted something hearty but entirely plant-based, and it’s since become a staple in my cool-weather rotation.

Ingredients

• 1 cup dried green split peas, rinsed and picked over
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, about 6-8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 45 seconds.
4. Sprinkle in the smoked paprika and crushed red pepper flakes, toasting the spices while stirring constantly for 30 seconds to deepen their flavor.
5. Add the rinsed green split peas to the pot, stirring to coat them in the spiced oil mixture.
6. Pour in the hand-crushed San Marzano tomatoes along with their juices, scraping the bottom of the pot to incorporate any browned bits.
7. Add the vegetable broth, bay leaf, fine sea salt, and freshly ground black pepper, stirring to combine all ingredients thoroughly.
8. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
9. Cover the pot partially, leaving about a 1-inch gap for steam to escape, and simmer for 60-75 minutes, stirring occasionally, until the split peas are tender but not mushy.
10. Remove and discard the bay leaf once cooking is complete.
11. Stir in the chopped fresh flat-leaf parsley just before serving.

Keeping this ragout on your stovetop for the full cooking time allows the split peas to break down slightly, creating a naturally thickened, rustic texture that clings beautifully to crusty bread. The smoked paprika lends a subtle campfire essence that plays wonderfully against the bright acidity of the tomatoes, making this dish feel both earthy and vibrant. I love serving it over creamy polenta or with a thick slice of sourdough to soak up every last bit of the rich, tomato-infused broth.

Vegan Split Pea and Herb Pesto Pasta

A cozy bowl of pasta always feels like a warm hug after a long day, and this vegan split pea and herb pesto version has become my go-to comfort food this season. I first experimented with this recipe when my basil plant went wild last summer, and now I make it weekly—it’s that good!

Ingredients

– 8 ounces dried linguine pasta
– 1 cup dried split peas, rinsed
– 2 cups fresh basil leaves, packed
– 1/2 cup fresh parsley leaves
– 1/3 cup raw pine nuts
– 2 garlic cloves, peeled
– 1/4 cup nutritional yeast
– 1/3 cup extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add dried split peas and simmer for 25 minutes until tender but not mushy.
3. Using a slotted spoon, transfer cooked split peas to a colander, reserving the cooking water.
4. Return the pea-cooking water to a boil and add linguine, cooking for 9 minutes until al dente.
5. While pasta cooks, combine basil, parsley, pine nuts, garlic, and nutritional yeast in a food processor.
6. Pulse the mixture 8-10 times until coarsely chopped, scraping down the sides with a spatula.
7. With the processor running, slowly drizzle in olive oil until a thick emulsion forms.
8. Add cooked split peas, lemon juice, salt, and pepper to the food processor.
9. Pulse 5-6 times until the pesto reaches a rustic, slightly chunky consistency.
10. Drain the cooked linguine, reserving 1/2 cup of pasta water.
11. Return the drained pasta to the warm pot off the heat.
12. Add the split pea pesto and 1/4 cup of reserved pasta water to the linguine.
13. Toss vigorously with tongs for 1 minute until the pasta is evenly coated, adding more pasta water if needed.
14. Divide the pasta among warmed bowls and serve immediately.
My favorite thing about this dish is how the creamy split peas create this velvety sauce that clings to every strand of pasta, while the bright herb pesto keeps it feeling fresh and vibrant. For an extra special touch, I sometimes top it with toasted breadcrumbs or serve it alongside roasted cherry tomatoes—the sweet acidity plays beautifully against the earthy split peas.

Split Pea and Spinach Enchiladas with Salsa Verde

Every time I find myself with leftover split pea soup, I transform it into these incredible enchiladas that have become a family favorite. There’s something magical about how the earthy peas and vibrant spinach create such a comforting filling, wrapped in warm tortillas and smothered in tangy salsa verde.

Ingredients

– 2 cups cooked split peas, slightly mashed
– 4 cups fresh spinach leaves, stems removed
– 12 corn tortillas, 6-inch diameter
– 3 cups salsa verde
– 1 cup crumbled queso fresco
– ½ cup Mexican crema
– ¼ cup extra virgin olive oil
– 1 medium white onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ cup fresh cilantro leaves, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the diced white onion and sauté for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
5. Add the fresh spinach leaves in batches, wilting each addition before adding more, about 3-4 minutes total.
6. Combine the wilted spinach mixture with the mashed split peas, ground cumin, and smoked paprika in a medium bowl.
7. Warm the corn tortillas by heating them directly over a gas flame for 15-20 seconds per side until pliable, or microwave between damp paper towels for 30 seconds.
8. Spoon approximately ¼ cup of the split pea and spinach filling onto each tortilla, rolling them tightly and placing them seam-side down in the prepared baking dish.
9. Pour the salsa verde evenly over the assembled enchiladas, ensuring complete coverage.
10. Sprinkle the crumbled queso fresco generously over the top.
11. Bake at 375°F for 18-20 minutes until the cheese is melted and the edges are lightly browned.
12. Remove from oven and drizzle with Mexican crema using a squeeze bottle or spoon.
13. Garnish with fresh chopped cilantro just before serving. Really, the creamy texture of the split peas against the slight resistance of the corn tortillas creates such satisfying mouthfeel, while the bright acidity of the salsa verde cuts through the richness beautifully. I love serving these with pickled red onions for extra crunch and tang, or alongside a simple avocado salad for a complete meal that always disappears faster than I expect.

Conclusion

Perfect for cozy meals, this collection proves split peas are versatile, nutritious, and delicious—ideal for any home cook. We hope you find new favorites! Try a recipe, share your thoughts in the comments, and pin this roundup on Pinterest to inspire others. Happy cooking!