Instructions

• Pick over the yellow split peas in a bowl and remove any hulls or stones. Rinse under cold water if needed and drain well.
• Finely mince garlic to measure 2 tsp. Finely mince fresh ginger to measure 1 T. Zest lemons to measure 1 T and then squeeze enough lemon juice to measure 1/4 cup. Set these aside.
• Heat 2 T extra-virgin olive oil in a small heavy Dutch oven over medium heat.
• Add the 2 tsp minced garlic to the hot oil and sauté about 1 minute, until fragrant but not browned.
• Add the 2 cups rinsed yellow split peas and stir several times to coat all the peas with oil.
• Pour in 4 cups vegetable broth, increase heat just until the liquid comes to a low simmer, then reduce heat to maintain a low simmer. Cover and cook until the split peas are soft but not mushy and most of the liquid is absorbed, about 30–45 minutes, stirring occasionally to prevent sticking.
• When the peas are soft and most liquid is absorbed, season to taste with salt and fresh‑ground black pepper. Stir in the 1 T lemon zest, 1 T minced ginger, and 1/4 cup lemon juice.
• Replace the lid and let the split peas rest off the heat for 10–15 minutes to finish absorbing liquid and to develop the flavors.
• While the peas are resting, chop cilantro and cut lemon wedges if using. Serve the split peas warm, sprinkled with chopped cilantro and with lemon wedges for squeezing, if desired.