Lemony Yellow Split Pea Side Dish with Garlic and Ginger

Ingredients

• 2 T extra-virgin olive oil
• 2 tsp. finely minced garlic
• 2 cups yellow split peas, picked over and rinsed if needed
• 4 cups chicken stock or vegetable stock
• 1 T minced fresh ginger root
• 1 T lemon zest, grated lemon peel
• 1/4 cup fresh-squeezed lemon juice
• Salt and fresh ground black pepper to taste
• Chopped cilantro to sprinkle on at serving time, optional
• Additional lemon wedges to squeeze on at serving time, optional

Directions

1. Set the yellow split peas in a bowl and sort through them, tossing out any hulls or little stones you come across. If they need it, give them a rinse in cold water and drain well. Bulk split peas are worth rinsing, while bagged split peas often look ready to go.
2. Chop 3-4 garlic cloves very finely so you have 2 tsp. minced garlic. Warm the olive oil in a small, sturdy Dutch oven, stir in the garlic, and cook for 1 minute, just long enough for it to smell wonderful. Add the yellow split peas and stir well so they all get a light coating of oil.
3. Pour in the chicken or vegetable stock and bring it to a gentle simmer. Cover the pot and cook until the split peas are tender without turning mushy and most of the liquid has been taken up, about 30-45 minutes. The timing can be as short as 20-30 minutes, though 45 minutes is not unusual; older split peas take longer.
4. As the split peas cook, zest the lemons first, then squeeze out the juice. Mince the fresh ginger root finely until you have 1 T minced ginger.
5. Once the split peas are soft and the liquid is mostly absorbed, add salt and freshly ground black pepper to taste. Stir in the lemon zest, minced ginger, and lemon juice, then cover the pot again and let the split peas sit for 10-15 minutes so the flavors can come together. A little liquid left in the pot is fine; it will mostly absorb as the peas rest.
6. While the split peas are resting, chop the cilantro and cut the lemon wedges, if you’re using them.
7. Serve the split peas warm, with chopped cilantro and lemon wedges for anyone who wants them at the table.