Peruvian eat legums in many ways, especially as a side dish. In Peru, I remember eating this a lot with grilled fish and of course white rice (here served with 1/2 cup of brown) and a salad. Serve with rice, grilled fish and a salad and you will have a balanced meal!
Total Time
1hr
5.0
3 Ratings
Author: Ricardo Kuang
Servings:
4
Ingredients
•
2
cups
Split Peas
•
1
White Onion
•
1
clove
Garlic
•
2
Plum Tomatoes
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
splash
Vegetable Oil
•
to taste
White Rice
, cooked
Cooking Instructions
1.
Wash the Split Peas (2 cups).
2.
Dice the White Onion (1), and prepare the Garlic (1 clove).
3.
Heat Vegetable Oil (1 splash) in a pot and fry the onion with garlic until brown.
4.
Roughly chop the Plum Tomatoes (2) and add them into the pot.
5.
Continue cooking until the onions start turning brown.
6.
Add the split peas to the pot.
7.
Add water until the split peas are covered. Add Salt (to taste) and Ground Black Pepper (to taste). Stir the mix and bring it to a boil over medium-high heat.
8.
When water starts boiling, lower the heat to the low and cook until split peas are soft. Stir every 5 minutes. Add more water if the mixture starts to dry up.
9.
When the peas are soft and everything has cooked down, it is ready to serve. Taste to check seasoning.
10.
Serve with White Rice (to taste) and enjoy!
Nutrition Per Serving
CALORIES
444
FAT
4.4 g
PROTEIN
27.3 g
CARBS
76.5 g
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