Green Split Peas
High protein and fiber for thick soups and Indian dal recipes, your kitchen workhorse.
What it is
Green split peas are dried peas that have been peeled and split in half. They come from the same plant as fresh garden peas but are harvested when mature and dried for long-term storage.
How to cook
Rinse and add to boiling water or broth (1 cup peas to 3 cups liquid). Simmer for 45-60 minutes until they break down and thicken naturally. No soaking required.
Flavor and texture
Mild, earthy flavor with a naturally sweet undertone. They cook down to a creamy, thick consistency that's perfect for hearty soups.
Best uses
Classic split pea soup with ham or vegetables, Indian dal dishes, thick winter stews, or as a protein-rich base for vegetarian meals.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 1-2 years |
| Sealed (pantry) | 2-3 yearsif kept airtight and dry |
| Refrigerated | 3-4 yearsfor maximum shelf life |
| Frozen | 5-10 yearsindefinite if kept at 0°F |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
May develop small surface cracks over time which is normal and does not affect quality.
Cooking tip
Add salt and acidic ingredients like tomatoes only during the last 15 minutes of cooking to prevent the peas from becoming tough.
Interesting note
Split peas naturally thicken soups without any added flour or cream because they break down and release their starches as they cook.
Cooking at Baker City elevation
Green split peas don't need soaking, but at Baker City elevation (~3,400 ft) they need 65–70 minutes to soften fully instead of 53. They go from firm to fully broken down quickly once tender — stir occasionally and check at 60 minutes for the texture you want (chunky vs creamy).