9 Split Pea Suppers That Aren't Just the Same Ol' Soup

two falafel patties with yogurt sauce on top
Photo: Mary Chris Harrison Boeh

It's time we stop thinking of split peas in terms of soup and soup alone. These versatile legumes taste and act similar to lentils, and they also boast plenty of protein and fiber. So, it seems natural that split peas would hold an important place in ours pantries, too, right? From falafel and fritters to flavorful stews, these hearty recipes will convince you to keep split peas on hand.

01 of 09

Green Pea Poulourie

phulourie fritters beside a jar of chutney

Soaking split peas leaves them soft enough to puree into a batter with garlic, curry powder, salt, serrano pepper, and flour. Roll them into balls, then fry them to a delicious crisp.

02 of 09

Newfoundland Jigg's Dinner

corned beef, split peas, cabbage, potatoes
Michael Martin

With this recipe from Canada's easternmost providence, you're not just cooking split peas; you're cooking an entire dinner with corned beef, potatoes, and vegetables. "Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth," recipe submitter MomWhoCooks says. "If they escape, you will not have a dinner, you will have pea soup!"

03 of 09

South Indian Lentil Kootu

lentils and split peas with carrots and zucchini

Split peas, frozen peas, and red lentils team up in this simple, healthy South Indian stew. "I was skeptical since I have yet to find a way to like any kind of lentil," home cook StacyAnn says. "It looks beautiful and it tastes great and it was easy to prepare — even for a newbie like me."

04 of 09

Cheater Gumbo

gumbo-like soup with split peas, andouille, zucchini

Not quite split pea soup, not quite gumbo, this recipe is 100 percent comforting. "The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo filé powder, and rice — without including any of them," recipe submitter Nicholio says. "This tastes even better the next day, as the peas continue to collapse and thicken the broth."

05 of 09

Afghan Beef Raviolis (Mantwo)

beef ravioli topped with beef, yogurt sauce, and red sauce

Split peas join ground beef in a tomato sauce that tops beef ravioli, while cool yogurt sauce with mint and garlic provides the perfect contrast. "It's such a gorgeous dish with its layers of different flavors and textures," home cook FrancesC says.

06 of 09

Jack's Old-Fashioned Beef and Vegetable Soup

pot of beef and vegetable soup

This isn't your mother's split pea soup, but it's a handed-down family recipe nonetheless. "Each generation added to this recipe," recipe submitter J.Harbold says. "It's a very hearty soup my family begs for. I am now 76 and have yet to find one as rich." For that, you can thank beef bones, hunks of round steak, legumes, rice, and macaroni.

07 of 09

Powerhouse African Yam Stew

split pea, yam, and lentil soup

Split peas, red lentils, chickpeas, yams, and peanut butter thicken this stew to perfection. At eight servings, it makes substantial leftovers, and it freezes well.

08 of 09

Falafel II

two falafel patties with yogurt sauce on top
Mary Chris Harrison Boeh

Using split peas doesn't change much about falafel; these deep-fried patties turn out as tender and crumbly as falafel made with chickpeas or fava beans. Reviewer Mary Chris Harrison Boeh recommends eating them in a pita sandwich or atop a salad with dill and yogurt dressing.

09 of 09

Moong Dal

mung beans or lentils with seasoning

Even though Moong Dal translates to mung beans, you can replace mung beans with yellow split peas here, says recipe submitter Pyromommy. Reviewers note that split peas take longer to cook, about an hour, but don't let that discourage you from taking on this aromatic recipe.

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