Split pea "custard"

Split pea "custard"

Title in Greek: 
Recipes Categories: 
Split pea "custard"
Preparation Time: 
10 minutes

500 g (1 lb 2 oz) green or yellow split peas
Half cup olive oil, plus extra for drizzling
1 small onion, grated 
Pinch of dried oregano
3 tablespoons finely chopped fresh parsley or dill
Half cup (4) chopped scallions (spring onions)
Freshly squeezed lemon juice, for sprinkling 

Cooking Time: 
1 hour
Cooking Directions: 

- Bring α generous 4 cups water to a boil in a large pan. 
- Add the split peas and bring back to a boil over medium heat, skimming off the scum that rises to the surface. Cover and simmer for about 35 minutes. 
- Meanwhile, heat the olive oil in a small pan, add the grated onion, and cook over low heat, stirring occasionally, for a few minutes, until softened. Stir into the split peas together with the oregano and season with salt and pepper. 
- Continue to simmer for 30 minutes more, or until the split peas have completely disintegrated. 
- Remove the pan from the heat and vigorously beat the mixture with a wooden spoon until smooth, adding more water if necessary. 
- Transfer to a wide, shallow dish or six individual bowls and sprinkle with parsley or dill and chopped scallions. Drizzle a little olive oil on top and sprinkle with lemon juice. 
- As the mixture cools, it will set to a custard-like consistency. It is equally tasty served hot or cold.
Note: Yellow split peas (Lothyrus saf/Vus) are a popular legume (pulse) in Greece, known as fava when prepared in this way-no relation to the fava (broad) bean.

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