Yellow Split Pea and Oregano Puree
- 1 cup dried yellow split peas
- 6 cups water
- ½ cup olive oil
- 1 onion, finely chopped
- 2 teaspoons chopped fresh oregano
- 2 tablespoons red or white wine vinegar
- Salt to taste
- ¼ cup chopped fresh parsley, for garnish
Instructions:
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.
- Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert.
- In a sauté pan, heat the oil, add about half the onion, and sauté until beginning to brown, 6 to 8 minutes.
- 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.
- 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.
- Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and the remaining onion.