Yellow Split Pea and Oregano Purée
As I have mentioned, lentils and split peas are big in the rustic cuisines of so many countries. Greece is no exception. This very simple dish can either be served on a plate by itself as an appetizer for dipping warm pita or as a side with grilled vegetables and a salad.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert.
Step 2
In a sauté pan, heat the oil, add about half the onion, and sauté until beginning to brown, 6 to 8 minutes.
Step 3
Add the sautéed onion to the split peas, cover, and cook on low for 6 to 8 hours, or until the peas are soft and foamy.
Step 4
Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste.
Step 5
Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and the remaining onion.
Suggested Beverage
Step 6
A dry rosé is perfect here.
