(Something like salsa and a little bit like guacamole.  Works well served as an appetizer with corn chips; or with fried polenta as a main dish.


1/1/2 cups split peas

3 cloves garlic, minced

¼ cup fresh mint sprigs

¾ tsp. sea salt

1 tbs. extra virgin olive oil

¾ tsp. ground coriander

½ tsp. ground cumin

1/8 tsp. cayenne pepper

1/3 cup lime juice

½ cup chopped cilantro

1 large tomato diced 

In a medium pot of boiling water, combine the split peas, garlic, mint and ¼ tsp. of the salt.  Reduce to a simmer and cook, stirring occasionally, for 30 minutes or until the split peas are tender.  Drain; discard the mint. 

Meanwhile, in a small skillet, heat the oil over very low heat.  Add the coriander, cumin and cayenne, and cook for 30 seconds or until fragrant. 

Transfer the spiced oil to a medium bowl and whisk in the lime juice and the remaining ½ tsp. salt.  Add the hot split peas, cilantro and tomato; toss well. 

Serve warm, at room temperature, or chilled 

Makes 6 cups

pdf for recipe can be found here